04 January, 1997

Baked Limas with Sour Cream


Baked Limas with Sour Cream ingredients
Makes 6 to 8 servings
1-lb. dried lima beans
3 tsp salt (divided use)
1/2 cup margarine
3/4 cup brown sugar
1 Tbsp dry mustard
1 Tbsp molasses
1 cup sour cream


Directions
Advance preparation
Soak beans overnight in water.

Next morning, drain and cover with fresh water. Add 1 tsp salt and cook until tender, about thirty to forty-five (30 to 45) minutes.

Then, drain again and rinse under hot water.


Assemble casserole
Preheat oven to 350ºF.

Place lima beans in casserole and dot margarine on top.

In a medium bowl, combine brown sugar, dry mustard and remaining 2 tsp salt; stir well to evenly distribute the ingredients. Sprinkle over beans.

Stir in molasses.

Dollop the sour cream on top of the casserole and mix tenderly.


Bake and serve
Bake in preheated 350ºF oven for sixty (60) minutes. Serve warm.




Slightly adapts Daisy KingRecipes from Miss Daisy's (Nashville: Rutledge Hill Press, 1978), 60 and "Baked Lima Beans" in  River Road Recipes (Baton Rouge: The Junior League of Baton Rouge, Inc, 1959), 57.


Index
baked
lima beans

Page Last Updated 14 May 2015

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