|Nutritional Guidelines (per serving)|
|Servings: 4 to 6 Servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 19g||25%|
|Saturated Fat 12g||58%|
|Total Carbohydrate 60g||22%|
|Dietary Fiber 8g||29%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
These vegetarian lima beans are made with a molasses and brown sugar sauce mixture. Sour cream is added near the end of the cooking time.
- 1 pound dry lima beans
- 1/2 cup butter
- 2 tablespoon molasses
- 3/4 cup packed brown sugar
- 2 teaspoons salt
- 1 tablespoon dry mustard
- 1/2 cup sour cream
Put the beans in a large saucepan or Dutch oven and cover with water; soak overnight.
Drain the beans and refill the pot with water to cover beans; bring to boil, reduce heat to low, and simmer gently until tender. Drain.
In slow cooker, combine the drained lima beans and butter.
In a bowl, combine the molasses, brown sugar, salt, and dry mustard. Add to the beans and mix to combine.
Cover and cook on low for 3 to 5 hours.
Add the sour cream about 15 to 20 minutes before the beans are done.