Bean Lima Pole Speckled Calico (Christmas Lima) aka Butterbean is a heirloom lima bean variety that stands out for its distinctive appearance and reliable performance. Each plant produces 4–6 inch pods containing creamy white seeds beautifully marked with maroon spots and swirls — a pattern that persists even after cooking. The vigorous vines climb to 10 feet and demonstrate exceptional heat tolerance, making them well-suited to challenging growing seasons. Speckled Calico lima beans deliver a subtle chestnut flavor with a buttery texture that home gardeners and small-scale growers consistently praise. The beans excel across multiple preservation methods: canning, drying, and freezing all yield excellent results. Ready in approximately 75–90 days.

Germination Rate: 85%. Test Date: 3/26. WILL.

Texas Minimum Germination Rate: 70%.

Why Choose Bean Lima Pole Speckled Calico?

• Heirloom Seed: Passed down through generations for at least 75 years for reliable harvests and authentic flavor.
• Non-GMO Seeds: Plants whose DNA structure has not been altered in ways that do not occur naturally through traditional breeding methods.
• Stunning Maroon & White Speckled Seeds: Beautiful calico patterning persists even after cooking — visually striking in the garden, on the plate, and at market.
• Buttery Chestnut Flavor: Rich, subtly sweet flavor with a creamy, buttery texture — a distinctive eating experience compared to standard white limas.
• Heat Tolerant: Exceptional heat tolerance makes Speckled Calico well-suited to hot Southern gardens and challenging growing seasons.
• Vigorous 10-Foot Vines: Prolific climbers delivering abundant pods across a long harvest window — high yields from minimal garden footprint.
• Multi-Use Versatility: Excellent fresh, canned, dried, or frozen — a true all-season pantry staple.

Planting Tips for Success

• When to Plant: Direct sow outdoors after last frost when soil temps reach 65°F. In Texas and warm climates, sow in spring for a late summer/fall harvest.
• Sunlight: Full sun — at least 6–8 hours per day for best vine growth and pod production.
• Soil: Well-drained, moderately fertile soil with a pH of 6.0–6.8. Beans fix their own nitrogen — avoid over-fertilizing.
• Planting Depth: Sow seeds 1–2 inches deep, 4–6 inches apart at the base of supports.
• Spacing: Space rows 24–36 inches apart.
• Watering: Keep soil consistently moist; avoid overhead watering once flowers appear. Inconsistent moisture can cause pod drop.
• Support: Essential — vines reach 10 feet. Install sturdy trellises or poles before planting.
• Fertilizing: Minimal fertilization needed — beans fix atmospheric nitrogen. A light balanced fertilizer at planting is sufficient.
• Harvesting Fresh: Pick pods when seeds are plump but pods are still green for fresh shell beans.
• Harvesting Dry: Allow pods to dry fully on the vine. Shell when pods are papery and seeds rattle inside.

Why Choose David's Garden Seeds®?

• Veteran-Owned: Supplying premium seeds since 2009.
• GO TEXAN Certified: Supporting local agriculture and communities.
• Integrity Pledge: David's Garden Seeds has taken the Seed Integrity Pledge.
• Great Customer Service: David answers all customer service questions. Usually within a few minutes.
• Vegetable Seed License: David's Garden Seeds has been granted a Vegetable Seed License for the State of Texas.

Cooking Methods

• Fresh Shell Beans: Shell plump green pods and simmer for 20–25 minutes — season simply with butter and sea salt to let the chestnut flavor shine.
• Southern-Style: Simmer dried Speckled Calico limas low and slow with ham hock, onion, and smoked paprika — a classic Southern preparation.
• Soups & Stews: Add cooked beans to hearty soups, minestrone, and vegetable stews for protein-rich, creamy texture.
• Canning: Pressure can shelled fresh or dried beans for a shelf-stable pantry staple that holds color and flavor beautifully.
• Freezing: Blanch shelled fresh beans for 3 minutes, cool in ice water, and freeze for a year-round supply.

Order Christmas Lima Bean Seeds Today

Order yours today and grow your own stunning Speckled Calico Christmas Lima beans in your spring and fall gardens.

Nutritional Information

Per ½ cup (94g) cooked lima beans (harvested beans, not planting seeds):

• Calories: 108
• Total Fat: 0.4g (1% Daily Value)
• Sodium: 2mg (0% Daily Value)
• Total Carbohydrates: 20g (7% Daily Value)
• Dietary Fiber: 7g (25% Daily Value)
• Total Sugars: 0.5g
• Protein: 7g
• Folate: 78mcg (20% Daily Value)
• Iron: 2.2mg (12% Daily Value)
• Magnesium: 63mg (15% Daily Value)
• Potassium: 485mg (10% Daily Value)

Important Disclosures

• Variety Disclaimer: Heirloom varieties may exhibit natural variation in size, color pattern, and maturation. Results may vary based on growing conditions, climate, and gardening practices.
• Support Required: Speckled Calico is a vigorous pole bean with vines reaching 10 feet. Sturdy trellises or poles are required. Not suitable for unsupported bush-style growing.
• Seed Storage: Store seeds in a cool, dry location away from direct sunlight. Properly stored lima bean seeds remain viable for 3–4 years.
• Planting Zones: Best suited for USDA Hardiness Zones 3–10. Heat tolerance makes Speckled Calico well-adapted to Southern and warm-season gardens. Consult your local extension service for zone-specific planting guidance.

Garlic-Herb Christmas Lima Beans

A simple buttery side dish that lets the creamy texture of Speckled Calico Christmas lima beans shine. Use harvested beans prepared for eating, never the planting seeds in this packet. Serves 4. Prep: 10 minutes. Cook: 10 minutes, plus time to soak and fully cook dried beans if needed.

Ingredients

• 3 cups fully cooked, drained Christmas lima beans
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 3 garlic cloves, minced
• 1/3 cup low-sodium vegetable broth
• 1/2 teaspoon dried thyme
• 1/4 teaspoon salt, or to taste
• 1/8 teaspoon black pepper
• 2 tablespoons chopped fresh parsley
• 1 tablespoon lemon juice, plus wedges for serving

Preparing Dried Lima Beans

Sort and rinse harvested dried beans, discarding damaged beans and debris. Soak in plenty of water in the refrigerator for 8–12 hours, then drain and discard the soaking water. Cover with fresh water by about 2 inches. Bring to a rolling boil and boil uncovered for 30 minutes, keeping beans submerged with additional hot water as needed. Reduce heat and simmer until completely tender throughout, allowing approximately 1–2 hours longer or as needed. Drain and discard the cooking water. Do not taste raw or undercooked lima beans, eat the pods or cook raw dried lima beans in a slow cooker alone.

Directions

1. Warm the butter and olive oil in a large skillet over medium-low heat. Add the garlic and stir for 30 seconds, just until fragrant. Do not let it brown.
2. Add the fully cooked beans, broth and thyme. Stir gently to avoid breaking the beans.
3. Bring to a gentle simmer and cook for 6–8 minutes, until the beans are hot and the broth has reduced to a light sauce.
4. Season with salt and pepper. Remove from heat and fold in parsley and lemon juice. Serve warm with lemon wedges.

Options: Replace the butter with olive oil for a dairy-free version. Add a pinch of red pepper flakes with the garlic for gentle heat. Serve alongside roasted vegetables, chicken or warm cornbread.

Storage: Refrigerate leftovers in a covered shallow container within 2 hours. Use within 3–4 days and reheat to 165°F. Add a splash of broth when reheating to loosen the sauce.

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