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

Soak dried beans overnight. Drain. Cover with fresh water, add 1 teaspoon salt and cook until tender, about 45 minutes. Drain and rinse under hot water and put into a medium casserole. Melt butter and dab over beans. Mix brown sugar, dry mustard, and remaining salt and sprinkle over beans. Stir in molasses and sour cream. Mix tenderly. Bake at 350 degrees for 1 hour. Serves 8.