1 lb. dried baby lima beans
1/2 c. butter
2/3 c. brown sugar
1 tbsp. prepared mustard
2 tsp. salt
1/2 c. sour cream
1 tbsp. molasses

Soak beans in water overnight. Next day, drain beans and cover beans with fresh water and cook until tender, about 1 1/2 hours. Drain and rinse gently with warm water. Put beans in casserole baking dish. Add butter and let melt into warm beans. Add brown sugar, mustard, salt and mix well. Add sour cream and molasses. Mix. Bake uncovered at 300 to 325 degrees for 1 1/2 hours.