1 lb. lg. dried lima beans
2 qts. cold water
Pinch of baking soda
1/2 c. (1 stick) butter
1/4 c. molasses
1 c. sour cream
1/2 c. onion, chopped
1 tbsp. powdered mustard
1/2 tsp. salt
1/4 tsp. pepper
4 slices bacon, cut into 1 inch pieces

In a large kettle, soak beans overnight in the cold water. The next day, add a pinch of baking soda and bring to a boil. Skim off foam. Lower heat, cover partially and cook over low heat for 30 to 45 minutes or until beans are tender. Preheat oven to 250 degrees. Cooking time will vary, and you don't want the beans mushy so watch them. Drain, and transfer beans to an oiled 2-quart flat glass baking dish.

In the same kettle, melt the butter. Add the molasses and cook over low heat about 2 minutes, until the sugar is dissolved. Remove form heat and let cool slightly. Stir in the sour cream, onion, mustard, salt and pepper. Pour the butter molasses sauce over the beans and mix lightly. Arrange bacon pieces over the top. Cover and bake for 1 1/4 to 1 1/2 hours, removing the cover after 30 minutes. Don't cook top long; dish should have a bit of sauce, but not be runny.