1 lb. dried lima beans (soaked overnight with 3 tsp. salt)
1 tsp. salt
1 c. brown sugar
1 tbsp. dry mustard
1 tbsp. prepared mustard
3 tbsp. molasses
1 c. sour cream
1/2 c. butter

Drain beans and cover with fresh water. Add salt and cook until tender, about 30-40 minutes. Drain. Place beans in a shallow casserole. Mix with brown sugar and mustards. Stir in molasses and sour cream. Dot with butter. Bake at 350 degrees for 1 hour.