Lima's in Disguise

Yuck, Lima beans, how many times have we heard that in our lives? How many times have we been the ones who have said it? My mother refused to eat lima beans as a child which was difficult since her mother often made succotash. My mother would pick out all the lima beans and hide them in her napkin. My mother’s hatred for the poor little lima bean carried over into adulthood until I made this recipe. Granted, I left out the fact that there were lima beans in it, I merely said that it was a bean casserole (very truthful). My mother loved this so much she had seconds, when I told her it was lima beans she did not believe me but by then she was hooked.

Unbelievably Good Baked Lima Beans

1 lb. dried lima beans (Yes you can substitute a different type of bean but then I'd have to change my story lol)
1/2 pint sour cream
1 1/2 sticks of butter (must use butter, no substitutions)
1 Tablespoon of molasses
1 1/2 teaspoon of dry mustard
3/4 cup of brown sugar (light or dark)

Soak 1 pound of lima beans overnight in 4 cups of cold water for each cup of beans; add more water if beans soak up the initial amount of water.
Boil the beans in the same water for ½ to ¾’s of an hour, add 1 teaspoon of salt; drain well. Mix the above ingredients together to make a sauce, bring the sauce to a simmer and then pour over the beans. Bake for 1 1/2 hours at 325 degrees in a covered casserole.

These beans turn out so buttery and creamy with a nice mix of sweet and tangy that it will make you think of lima beans as comfort food.