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

Soak beans overnight, drain, cover with water. Cook until tender 30 to 40 minutes. Drain beans. Rinse and put in casserole with cut up butter. Mix brown sugar, dry mustard and salt.

Sprinkle over beans. Stir in molasses, then sour cream, mix. Bake 1 hour at 350 degrees. Serves 8.