1 (10 oz.) pkg. frozen baby lima beans
1 c. sliced carrots
1/3 c. chopped green pepper
1/4 c. chopped onion
1/2 tbsp. butter
1/4 c. dairy sour ream
1/2 tsp. salt
1/8 tsp. pepper

In a medium saucepan, cook lima beans according to package directions, adding carrots at beginning of cooking time. Drain well and keep hot.

Meanwhile, in a small non-stick skillet over medium heat, saute green pepper and onion in butter for 5 minutes or until crisp-tender. Remove and set aside.

Stir sour cream, salt and pepper into hot drained limas and carrots. Stir in sauteed vegetables until all vegetables are coated with sour cream. Serve immediately.