1 lb. lg. dried lima beans
2 qts. cold water
Pinch of baking soda
1/2 c. butter
1 c. brown sugar
1/4 c. molasses
1 c. sour cream
1/2 c. chopped onions
1 tbsp. powdered mustard
1/2 tsp. salt
1/4 tsp. pepper
4 slices Canadian bacon

In large pan soak beans in 2 quarts of water (cold), soak overnight. Next day add a pinch of baking soda, bring to a boil. Skim off foam. Lower heat, partially cover, cook over low heat, 30 to 45 minutes until beans are tender. Preheat oven to 250 degrees. Don't over cook beans, you don't want them mushy. Drain beans; place in oiled 2 quart flat glass dish.

In same kettle melt butter, add sugar and molasses, cook over low heat 2 minutes until sugar dissolves. Remove from heat, cool slightly. Stir in sour cream, onions, mustard, salt and pepper. Pour sauce over beans. Arrange bacon on top. Depending on how soft beans are, you should cover and bake 1 1/4 to 1 1/2 hours. Remove cover after 30 minutes. Should have some sauce, not runny.

Baking time can vary greatly depending on how long beans have been cooked.