1 lb. (2 cups) dry baby lima beans
1/2 cup butter or margarine
1/2 cup (packed) brown sugar
1 tbsp. prepared mustard
2 tbsp. molasses
1 tsp. salt
1 cup sour cream
Soak and cook limas. Cut butter in chunks; add to drained, hot beans. Stir in brown sugar, mustard, molasses and salt to taste. Fold sour cream into the mixture carefully. Place in a two quart casserole or bean pot and bake 45 minutes at 350 degrees, uncovered.
NOTE: Baby limas cook in less time than traditional Boston style beans.