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

Soak limas overnight. Next morning drain and cover with fresh water and 1 teaspoon salt. Cook until tender (about 30 to 40 minutes). Drain and rinse under hot water. Put in medium size casserole. Dot butter over hot beans. Mix brown sugar, dry mustard and remaining salt and sprinkle over beans. Stir in molasses and sour cream. Then bake in 350 degree oven for 1 hour. Serves 8.

Great served with ham. This may be put together ahead of time, stored in refrigerator and bake 1 hour before serving.