Lima Bean Crock Pot Casserole Recipe

Butter Beans
Richard Clark / Getty Images
  • Total: 6 hrs 10 mins
  • Prep: 10 mins
  • Cook: 6 hrs
  • Yield: 4 to 6 Servings
Nutritional Guidelines (per serving)
444 Calories
19g Fat
60g Carbs
10g Protein
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Nutrition Facts
Servings: 4 to 6 Servings
Amount per serving
Calories 444
% Daily Value*
Total Fat 19g 25%
Saturated Fat 12g 58%
Cholesterol 52mg 17%
Sodium 832mg 36%
Total Carbohydrate 60g 22%
Dietary Fiber 8g 29%
Protein 10g
Calcium 95mg 7%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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

Steps to Make It

  1. Put the beans in a large saucepan or Dutch oven and cover with water; soak overnight.

  2. 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.

  3. In slow cooker, combine the drained lima beans and butter.

  4. In a bowl, combine the molasses, brown sugar, salt, and dry mustard. Add to the beans and mix to combine.

  5. Cover and cook on low for 3 to 5 hours.

  6. Add the sour cream about 15 to 20 minutes before the beans are done.