1 lb. dried baby Lima beans
3 tsp. salt
3/4 c. butter
3/4 c. brown sugar
1 tbsp. dry mustard
1 tbsp. molasses
1 c. sour cream

Soak beans overnight in water. Next day, drain off water and cover with fresh water, add 1 teaspoon salt and cook until tender (about 30 to 40 minutes). Drain again and rinse under hot water then put into a 2 quart casserole. Dab butter over hot beans and mix brown sugar, mustard, salt together and sprinkle over the beans. Stir in molasses and pour over the sour cream. Mix tenderly. Bake in 350 degree oven for 1 hour. Can be prepared ahead of time.