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Reverted 1 edit by Marymaryjane332 (talk) to last revision by 2600:8800:3123:4800:6D83:3DB5:85B5:88FF
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→Origin and uses: Adds nothing to the article, does not provide the variations in pronunciation and is US-centric in that other English speaking regions will tend to pronounce it correctly.
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The small-seeded (Sieva) type is found distributed from [[Mexico]] to [[Argentina]], generally below {{convert|1600|m|ft|abbr=on}} above sea level, while the large-seeded wild form (lima type) is found distributed in the north of [[Peru]], from {{convert|320|to|2030|m|ft|abbr=on}} above sea level.
The [[Moche (culture)|Moche]] culture (1–800 CE) cultivated lima beans heavily and often depicted them in their art.<ref>Larco Hoyle, Rafael. ''Los Mochicas''. Museo Arqueológico Rafael Larco Herrera. Lima 2001. {{ISBN|9972-9341-0-1}}.</ref>{{page needed|date=February 2021}} During the Spanish [[Viceroyalty of Peru]], lima beans were exported to the rest of the Americas and Europe, and since the boxes of such goods had their place of origin labeled "[[Lima, Peru]]", the beans got named as such.<ref name=leonard /
The term "butter bean" is widely used in North and South Carolina for a large, flat and yellow/white variety of lima bean (''P. lunatus'' var. ''macrocarpus'', or ''P. limensis''<ref>Oxford English Dictionary, 45th Edition, various quotations</ref>). In the United States Sieva-type beans are traditionally called butter beans, also otherwise known as the Dixie or Henderson type. In that area, lima beans and butter beans are seen as two distinct types of beans, although they are the same species. In the United Kingdom and the United States, "butter beans" refers to either dried beans which can be purchased to rehydrate, or the canned variety which are ready to use. In culinary use there, lima beans and butter beans are distinct, the former being small and green, the latter large and yellow. In areas where both are considered to be lima beans, the green variety may be labelled as "baby" (and less commonly "junior") limas.
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