Lynne M. Giffen's Recipe

Sour Cream Limas

Category: Side Dishes

1 lb. dried baby limas
4 cups water
1/4 cup butter, melted
1/2 cup brown sugar
1/4 cup molasses
2 Tbs yellow mustard
1/2 tsp salt
1 cup sour cream

Rinse beans and drain. Combine all but sour cream in crockpot. Cover and
cook on low for 8 hrs. Stir beans, cover again and continue cooking on
low for about 4 more hrs or until tender. Stir in sour cream. This is a
good overnight recipe. You can cook the first 8 hrs, refrigerate, and
cook the next 4 hrs (let set out for about 1/2 hr before putting back in
cooking unit) before dinner, adding 1/2 hr more for chilled pot and
contents. Then add sour cream before serving.