Baked Limas with Sour Cream

Ingredients

2 1/2 cups dried baby lima beans
1 tablespoon salt
3/4 cup Roberts Butter
3/4 cup brown sugar
1 tablespoon dry mustard
1 tablespoon molasses
6 slices bacon, cooked and crumbled
1 cup Roberts Sour Cream

Preparation

Soak lima beans overnight in water; drain and cover with fresh water. Add 1 teaspoon salt and cook until tender, about 30 to 35 minutes. Drain again; rinse under hot water and place in a buttered 2 quart baking dish. Dot with butter. Mix together brown sugar, dry mustard and remaining salt; sprinkle over the beans. Stir in molasses and bacon; spoon sour cream over top. Mix gently. Cover and bake at 350° for 1 hour.

Recipe Contributed By: Judy Messer Wayland, Iowa

Yield: 8 servings