Take these sweet and tangy baby lima beans on your next picnic, even if it’s inside at your kitchen table. This baby lima recipe gets that picnic flavor from the same baked bean sweet and sour taste we know and love. Instead of tomatoes and molasses, this recipe uses onions and celery quick-pickled in honey and vinegar. Quick pickling is a great way to get the same depth of flavor as traditional pickling in less time. This light flavor profile allows the earthy flavor of the baby limas to shine through while still getting that perfect picnic taste.

More sweet notes come from deeply caramelized onion and roasted red pepper. Save time by roasting your red pepper directly over a gas stove using tongs to turn it until the skin is mostly blackened. The char of the peppers gives the beans a subtle, barbecue flavor that will complement any grilled dishes. Fresh mint picked from the garden adds color and the taste of more sunny days to come.

Enjoy the salty, sweet, bitter, sour, and umami flavors of this dish at your next outdoor – or indoor – summer get-together.

Jim Dixon, founder of wellspentmarket.com, shares his philosophy of baked beans and his baby limas recipe with us. Jim is a recovering food writer who likes to cook and eat. He needs an endless supply of good olive oil.

Have you ever seen the term “white beans” and wondered if it was referring to Navy beans, Great Northern beans, Cannellini beans, or Baby Lima beans? Well, it could be referring to any and all of them. And since there are so many varieties of white beans, it’s easy to be confused by what differentiates one from another. Let’s break it down:

Navy (Pea) Beans

Also called pea beans, Navy beans are small, oval-shaped, and quick-cooking. Because they get creamy when cooked, they’re perfect for mashing against the side of the pot, pureeing in dips, and thickening soups, stews, ragouts, and more. They have a mild flavor and are the bean of choice for classic Boston baked beans, Navy Bean Chowder, and quintessential South Louisiana-Style White Beans & Rice. Interestingly, the Navy bean name comes from its use as a food staple by the U.S. Navy in the early 1900s. While all beans are high in fiber, Navy beans have the most — 19 grams per cup!

Great Northern Beans

Larger than Navy Beans but smaller than Cannellini beans, medium-sized Great Northern beans are known for their mild, nutty flavor and firm flesh. Great in soups and stews, they hold their shape better than Navy beans, take on the flavors of the foods they’re cooked with, and are commonly used in French cassoulets.

Cannellini Beans

Cannellini beans are the largest of the group and because of their traditional kidney shape, they can also be referred to as White Kidney Beans. Meatier than Navy or Great Northern beans, they have a nutty, earthy flavor and tender flesh, and are often used in Italian dishes like Minestrone. They retain their shape and texture well, so they’re perfect to use in salads, soups, stews, and chili.

Baby Lima Beans

Also called “butterbeans”, Baby Lima beans are small, smooth, and creamy with a rich, buttery texture. They’re starchier than other beans and are often used in soups, stews, succotash, and casseroles, or just cooked simply with herbs and spices. In the south, they’re often cooked with ham or bacon and served over rice.

Substituting One Variety for Another

The reality is that even though the different varieties have slightly different flavors and sizes, (and everyone has their personal favorites), they’re often used interchangeably in recipes. So, for example, if a recipe calls for Cannellinis, and you only have Great Northerns on hand, your dish will still come out fine and taste delicious. So try them all to see which you like best, and enjoy.

When you hear “white beans”, you might think of Navy beans, Great Northern beans, Cannellini beans, or Baby Lima beans. Which ones are the real white beans? Actually, all of them are. While you won’t see them labeled as such, these varieties are often referred to generally as white beans, and depending on the qualities you’re looking for, different types are found and used in everything from soups and stews to regional southern favorites.

Cozy Minestrone with Cannellini Beans

If you’re on the hunt for a healthy, hearty soup that combines fresh vegetables, pasta, diced tomatoes, and large white beans that retain their kidney shape, look no further than a delicious Cozy Minestrone made with Cannellini beans. Cannellini beans have an earthy flavor and are often found in Italian dishes. With fresh zucchini, green beans, basil, and shaved Parmesan on top, this filling vegetarian meal is loaded with protein and fiber and is perfect for warming up on a cold night. Pair it with a green salad and cheesy crostini for a nutritious meal. And since it makes so many servings, it’s great for feeding a crowd or enjoying leftovers all week long.

White Bean & Spinach Soup with Great Northern beans

Another popular combination comes together in this wonderful White Bean & Spinach Soup. With a base of onion, celery, garlic, and veggie broth, the soup features creamy, medium-sized Great Northern beans that are known for their nutty flavor and firm flesh. Fresh sprigs of thyme and rosemary are what makes the soup fragrant, while wilted leafy greens add a pop of color — as well as lots of vitamins and minerals. Topped off with lemon juice for brightness, this soup is a meatless meal that really satisfies.

South Louisiana-Style White Beans & Rice with Navy Beans

A local and regional dish that’s almost as beloved as New Orleans Red Beans & Rice is South Louisiana-Style White Beans & Rice. Typically made with small, oval Navy beans, the trinity, and either smoked or andouille sausage, this quintessential dish is similar to the way many people prepare their red beans. But it’s the creamy, quick-cooking Navy bean that really sets it apart and makes it perfect for mashing against the side of the pot. South Louisiana-Style White Beans & Rice are finished off by stirring in chopped fresh parsley and chopped green onions, and they might just give your red beans & rice a run for their money. Whip up a batch and give ’em a try. Interesting side note: Navy beans are also the standard varietal used in classic American baked beans.

Dorothy’s Delicious Baby Lima Beans

Another southern favorite that features a fourth type of white bean is Dorothy’s Delicious Baby Lima Beans. A simple, hearty recipe that simmers Baby Limas with chopped onion, garlic, butter, and ham, it makes a great main dish or side dish, depending on what you pair it with. Also called “butterbeans”, you might guess that Baby Lima beans are small and creamy with a rich, buttery texture – and you’d be right.

It’s perfectly ok to swap out one of these varieties for another in any of your favorite dishes – just keep in mind that their size and texture vary, as do their cooking times. If you had to pick just one — Great Northerns are probably the most versatile to use in any kind of recipe. That said, variety is the spice of life — so be sure to give them all a try.