Lima bean, Phaseolus lunatus, is the flat, pale butter bean sold in South Indian markets as double beans. It comes from the Andes and Mesoamerica and is named after Lima, Peru. Raw lima beans contain compounds that release cyanide, so the beans must always be cooked thoroughly. Properly cooked, they are a filling, creamy pulse.
- Botanical name
- Phaseolus lunatus L.
- Family
- Fabaceae
- Tamil
- Mochai
- Hindi
- Lobia sem
- Parts used
- Cooked seed
- Habit
- Butter bean; mocha is a shop word
- Last updated
- 2026-10-26
How to recognise Lima bean
It is a climbing or bushy annual with leaves of three broad, pointed leaflets.
Small whitish to greenish-yellow pea-flowers grow in loose clusters.
The pods are flat, broad and slightly curved, like a crescent moon — lunatus means “moon-shaped” — holding two to four large, flat seeds.
The seeds are kidney-shaped and flattened, usually white or pale green, sometimes mottled or red in older varieties. They are larger and flatter than most beans.
Traditional use of Lima bean
Kitchen
In South India fresh double beans are cooked into kurma, sambar and pulao, and dried beans are soaked and boiled.
South Indian food practice
Americas
Lima beans have been grown in Peru for thousands of years and are central to succotash and other American dishes.
Andean and American food history
Modern notes on Lima bean
Raw lima beans contain linamarin, a cyanogenic glycoside. Commercial white varieties are bred to have much less than wild, coloured types, but cooking is still essential.
Nutrition studies show they are rich in protein, fibre, folate and minerals.
Lima bean safety
Never eat lima beans raw or undercooked. Boil them in plenty of water and discard the water.
Ecology and sourcing
It is native to the tropics of Central and South America and was carried around the world by Spanish and Portuguese traders.
It grows well in warm, humid climates, and South Indian farmers grow it as a winter vegetable.
Like other legumes it fixes nitrogen, improving the soil for later crops.
Related plants
Also in Fabaceae
Questions about Lima bean
What are double beans?
The South Indian market name for fresh lima beans.
Are raw lima beans safe?
No. They must be cooked to remove cyanide-releasing compounds.
Why is Lima bean called lima bean?
After Lima in Peru, where the beans were shipped from.
Sources
- Phaseolus lunatus L. — Plants of the World Online, Kew (search) (accessed 2026)
- Wikidata item Q1166136 (Phaseolus lunatus)
Educational page about a plant. It is not medical advice, not a diagnosis, and not an offer to sell. Traditional use is historical. If you need care, ask a licensed clinician. Questions: hello@meevamed.com.