Baked Limas with Sour Cream
from my Aunt Maggie's Estate. Notation
on card said it was a family favorite and served at many Sunday
dinners. Dated 1942.
1 pound dried baby lima beans
3 teaspoons salt
3/4 cup salted butter
3/4-cup brown sugar
1 tablespoon dry mustard
1-tablespoon molasses
1-cup sour cream
Soak limas overnight in water. Drain and cover with fresh water. Add
1-teaspoon salt and cook 40 minutes. Drain and rinse under hot
water. Place in medium casserole. Dot with butter. Mix brown sugar,
dry mustard and remaining salt together and sprinkle over beans.
Stir in molasses. Cover with sour cream. Mix lightly and bake at
350 for 1 hour.
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