Because of their similar look and nutritional advantages, fava beans and lima beans are sometimes confused. However, there are more distinctions between the two than you may assume.

Fava and lima beans are both legumes that are often used in a variety of cuisines. They are both good alternatives for a healthy diet since they are high in protein and fiber. Learn the distinctions between fava beans and lima beans.

What are Fava Beans?

Fava beans resemble green beans and grow on pea blooming plants. The beans develop within green pods, forming bumps that outline the beans. The beans are flat and brilliant green, and they are housed in pods. They have robust, transparent skin that protects them. Because of their flat nature, they are known in Spanish as habas or simply wide beans.

There are several types of fava beans. You may get them fresh, dried, or in pods. Everything depends on where and how you want to utilize them.

Origin

The Mediterranean area is home to fava beans. According to research, they have been a component of Middle Eastern cuisine since the 4th century. As a result, they are often seen in Mediterranean and Greek markets.

Appearance

Because of their flat form, they are known as wide beans. The beans are oval in form as well. They are much smaller than round beans.

Texture

The texture of fava beans is determined by how they are prepared. When cooked, their surface is often smooth, silky, and buttery. Depending on when they were picked, they may also be characterized as starchy and delicate. The ripeness of the beans will impact how soft they feel when cooked.

Flavor

The taste of fava beans is earthy, almost nutty. They are very delicious and have a grassy sharpness to them.

Uses

Fava beans may be eaten in a variety of ways. Most of the time, the pod is sliced open and the beans are taken and cooked.Blanch the beans individually to remove the translucent shell. The beans may be boiled, steamed, stewed, fried, roasted, mashed, or sautéed. Whether you use fresh or dried fava beans depends on the dish.

Fava beans may be sautéed with mint, dill, parsley, salt, and black pepper. With this dish, the beans are parboiled and then cooked in butter before being seasoned with salt and pepper. Falafel is another dish you might try. To make this, soak the beans in water before combining them with the rest of the falafel ingredients. After that, you may scoop the mixture and fried it in oil.

You may also use fava beans to create a pesto to serve with roast meats like rabbit. A hot red meat dish will benefit from the earthy, nut-like bitterness.

What are Lima Beans?

Lima beans are frequently referred to as butter beans. They are huge and almost white in hue. Some cultivars are light green. Lima beans come in a variety of kinds, and the one you choose depends on the outcome you want on your plate. Because they are members of the legume family, they are sometimes mistaken with other legume family members such as fava beans. Legumes are plants that produce pods and beans and are used in a variety of cuisines.

They are high in nutrients and have several health advantages, making them a popular ingredient in many dishes. Even if they do not grow all year or are not widely accessible, they may be frozen and exported abroad. They may also be dried and cooked in the same way as dry beans.

Origin

Lima beans are indigenous to Lima, Peru. And it is after this location that they are called. Lima beans were employed in the diet of the Moche culture as early as 800 BCE.

Appearance

They seem flat, particularly when compared to spherical beans. They might be light green or creamy white in color. To get to the beans inside, they grow in a green pod. The pods are typically 3 to 4 inches long.

Texture

Lima beans are delicate, creamy, and velvety. The starch in the cooked dry beans is what makes the sauce creamy and velvety. Buttery is another way to describe the texture. How long you soak and boil them determines the final texture. They will be firmer if they spend less time in the water.

Flavor

Lima beans have a starchy, sweet, nutty, almost potato-like taste. They don’t taste like other beans, as you would assume. When used to a recipe, they have a unique way of retaining taste. They have a smooth and buttery flavor. It’s worth noting that fresh or dried lima beans taste better than canned ones.

Uses

Lemon garlic lima beans may be made using lima beans. You may also serve them with rice, a dinner roll, or any other carbohydrate of your choosing, and season to taste. You may also sauté or simmer them and create lima bean curry with them.

Fava Beans vs. Lima Beans: What Are the Differences?

One distinction between the two is that fava beans evolved before lima beans. In addition, fava beans are a brighter green and bigger than lima beans. In lima beans, the seed is often placed in the center, but in fava beans, the seed is placed in the corner.

Lima beans are firmer than lima beans when it comes to texture. Lima beans are also starchier than fava beans. When opposed to lima beans, fava beans have a more bitter flavor, and they may overshadow a meal if the flavors are not balanced properly.

Lima Bean Substitutes

You may substitute red kidney beans or fava beans for the lima beans. Because fava beans are bitter, equal quantities will work as long as the tastes are balanced.

Fava Bean Substitutes

You may substitute fresh green peas for the fava beans. Kidney beans or canned cannellini can be used in stew recipes. If you don’t want to use lima beans, use this instead.