![]() They take from 70 to 78 days to produce fresh pods for shelling. These become buttery when steamed, boiled, or stewed. Butter peas are distinctly round, with seeds that resemble an undersized gumball. lunatus, producing little morsels on two-foot bush plants. But for the sake of all that’s tasty, I must add one more variety to this conversation: butter peas.Įven though they’re not often grown outside the American South, I think they should be, because they’re prolific, full of green vegetable flavor, and so velvety when cooked.Īnd they’re also a type of P. Now that we’ve cleared up the confusion, you’d probably like to leave it there. It’s fun to think about all the nicknames assigned to this one vegetable garden crop across seven millennia. Yep, it’s a Southern label, from the same people who bring you the name “goober” for peanuts and say that wilted greens have been “kil’t.” I love it, and all the zany descriptors that have emerged from my area of the country.ĭoubtless there are many more monikers, since this legume has been domesticated since before 5,000 BC. Other names include Cape peas, and Chad, civet, Guffin, Haba, Hibbert, Pallar, pocketbook, or Rangoon beans.Īnd I have one more, my favorite, which I have never actually heard spoken out loud but read of recently: mule ears! Shall I go on? I can, you know! This may be the most prolifically nicknamed legume of all time. I was intrigued when I discovered that the calico bean recipe presented by Johanna Christenson, a student intern at the North Dakota State University Extension Service, called for butter beans, and this referred to the large, white, mealy type. lunatus, sauced up with store-bought ketchup and brown sugar. The ingredients in this particular stew may vary, but is essentially a medley of browned ground beef and canned kidney beans, canned pork and beans, and canned P. Or it might be a pale white butter bean, or even a baby lima, that’s being used in a recipe for “calico beans.” Nowadays, the term “calico” might loosely refer to any number of speckled, spotted, splashed, or freckled limas. ![]() It produces mottled maroon and cream-colored seeds. It began as an alternative name for the ‘Christmas’ lima, a vining cultivar that originated in Peru and made its way to the US in the 1840s. “Calico bean” is another nickname you may come across. It originated in Mexico, but the Madagascar-grown version is lauded for its high vanillin content. Vanilla planifolia is an orchid species that produces seed pods. Some gardeners and diners refer to all vining limas as “Madagascar beans,” though according to the Australian seed company Succeed Heirlooms, the name is specific to a cultivar with large speckled seeds grown as perennials in hot, dry climates.Īdding to the confusion, the label “Madagascar bean” is also often used to describe vanilla beans grown in Madagascar. ![]() Other popular cultivars have also spawned nicknames that have come into common usage for broader categories of P. But in casual conversation, the names “Carolina” and “sieva” can apply to other cultivars, too, particularly those that produce small white seeds. That particular type is a cold-resistant vine that produces white seeds. Jefferson’s agricultural mentor Bernard McMahon mentioned it and shared specifics on creating poles to support hills of these “running Carolina lima beans” in his 1806 book, “ The American Gardener’s Calendar.” It was grown at Thomas Jefferson’s plantation Monticello (which, by the way, is in Virginia, not either of the Carolinas) in the late 1700s and early 1800s. ![]() These names probably came into common usage thanks to the cultivar ‘Sieva Carolina.’ “Sieva” or “Carolina” beans are two more that you might hear, particularly in the South. This type of legume is also known as a “Burma bean,” probably because it’s often grown there. One name that crops up fairly often is “potato bean,” for the big white seeds that have a baked potato texture when boiled or steamed.
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