Baked Fresh Lima Beans With Sour Cream

6
Servings
30m
Prep Time
1h
Cook Time
1h 30m
Ready In


"Libbie's recipe has pickle relish, sour cream, ketchup. Rudy says these are the big white lima beans. I think you could use canned butter beans to cut down cooking time. holy cow these are good i made a pot of dried limas and then did 4 different dishes and this was amazing wowser"

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (189.4 g)
  • Calories 179.4
  • Total Fat - 12.3 g
  • Saturated Fat - 7.2 g
  • Cholesterol - 30.6 mg
  • Sodium - 549.2 mg
  • Total Carbohydrate - 14.5 g
  • Dietary Fiber - 3.5 g
  • Sugars - 6.2 g
  • Protein - 5.1 g
  • Calcium - 105.1 mg
  • Iron - 1.3 mg
  • Vitamin C - 15.8 mg
  • Thiamin - 0.1 mg

Step 1

Cook lima beans in 1/2 cup water. Salt and pepper and butter to taste.

Step 2

Cook for 10 to 20 minutes until tender.

Step 3

Meanwhile, heat up 1 tablespoon butter; saute onion until transparent.

Step 4

Stir in tender lima beans. I think you could use canned butter beans here.( i used the dried limas cooked in crockpot and divided into4 different dishes and frozen for later this one must eat 1st cause of the sour cream ).

Step 5

Add ketchup, pickle relish, salt and pepper to taste, sour cream, and a tiny pinch of basil.

Step 6

Turn mixture into a casserole.

Step 7

Bake at 350 degrees Fahrenheit until heated though, 15 minutes.

Step 8

Libby used oven as warmer because everyone was outside working.

Tips & Variations


No special items needed.

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