Alabama Blackeyed Butterbean Lima is a vigorous pole bean heirloom that has traveled through generations of Alabama families, arriving at Baker Creek through a customer whose ancestors saved and replanted these seeds for decades. Technically a lima bean (Phaseolus lunatus), it goes by butterbean in its native region and produces creamy white pods that reach harvest in 85 to 90 days. This variety thrives in heat and drought, making it remarkably resilient for gardeners in zones 3 through 11 who can provide it with a sturdy trellis and full sun.
Full Sun
Moderate
3-11
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This Alabama heirloom carries real family history within its seeds, passed down through generations before finding its way to modern gardeners. The plant is impressively vigorous and handles extreme heat and drought conditions that would stress other beans, while the creamy white beans themselves earn their butterbean nickname through rich flavor and tender texture. Growing vertically on a trellis means it demands less ground space and produces prolifically over its 85 to 90 day season, rewarding patient gardeners with abundant harvests.
Butterbeans are cooked and eaten fresh or dried as mature beans. The creamy white beans shell easily and cook into tender, buttery beans suitable for simple preparations like butter beans and bacon, or as a component in salads and grain dishes. They absorb flavors well and work equally in comfort food preparations and more refined culinary applications.
No timeline data available yet for this variety.
Direct sow seeds outdoors after the last frost date when soil has warmed to at least 70 degrees Fahrenheit. Plant seeds 1 to 1.5 inches deep and thin to 18 inches apart as seedlings develop. Seeds will sprout in 5 to 8 days under proper conditions.
Pick butterbean pods when they are full and tender but still green, before they begin to dry down; this typically occurs around 85 to 90 days after sowing. The pods should feel plump when gently squeezed. Shell the beans fresh for immediate use, or allow pods to mature and dry fully on the vine if you intend to store dried beans for later cooking.
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“The Alabama Blackeyed Butterbean Lima arrived at Baker Creek Heirloom Seeds through a customer whose family had maintained these seeds across multiple generations, passing them down as a living inheritance. This is not a bean that was bred in a laboratory or commercialized for industrial agriculture; instead, it represents the kind of seed saving that happens in home gardens and on family farms, where cooks and gardeners recognized something worth preserving and took the responsibility seriously. Its deep roots in Alabama culture speak to how certain varieties become woven into regional identity, serving not just as food but as a tangible connection to place and family memory.”