Sour Cream Limas

[Guest guest]

Sour Cream Limas

Makes 6-8 servings

 

1 lb. dried baby lima beans

6 cups water

1/4 cup melted butter

1/2 cup brown sugar

1/4 cup molasses

2 tbsp. prepared mustard

1 tsp. salt

1 cup dairy sour cream

 

Soak beans in water overnight. Cook in slow cooker on HIGH for 2-3 hrs., or

until tender. Drain thoroughly; pour beans into large mixing bowl. Combine

butter, brown sugar, molasses, mustard and salt. Mix with drained beans.

Stir in sour cream. Spoon into baking dish. Heat in 350* oven for 30-40 min.

or until bubbly.

 

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