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Ingredients
1 Pound dried baby limas
4 Cups water
1/4 Cup butter, melted
1/2 Cup brown sugar
1/4 Cup molasses
2 Tablespoons yellow mustard
1/2 Teaspoon salt
1 Cup sour cream
Instructions
Rinse beans and drain. Combine all but sour cream in crockpot. Cover and cook on LOW for 8 hours. Stir beans, cover again and continue cooking on LOW for about 4 more hours or until tender. Stir in sour cream.
This is a good overnight recipe. You can cook the first 8 hours, refrigerate, and cook the next 4 hours (let set out for about 1/2 hour before putting back in cooking unit) before dinner, adding 1/2 hour more for chilled pot and contents. Then add sour cream before serving.