1 lb. dried baby lima beans (lg. ones are ok to use)
3 tsp. salt
1 tsp. dry mustard
1 c. sour cream
3/4 c. butter
3/4 c. brown sugar
1 tbsp. molasses

Soak beans overnight. Drain. Cover with fresh water and 1 teaspoon salt; cook until tender. Drain again. Rinse with hot water and put in casserole. Dot with butter. Mix brown sugar, mustard, and 2 teaspoons salt. Sprinkle over beans. Stir in molasses. Mix in sour cream gently. Bake 1 hour at 350 degrees.