Baked Fresh Lima Beans With Sour Cream
July 17, 2014
"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"
- 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
Cook lima beans in 1/2 cup water. Salt and pepper and butter to taste.
Cook for 10 to 20 minutes until tender.
Meanwhile, heat up 1 tablespoon butter; saute onion until transparent.
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 ).
Add ketchup, pickle relish, salt and pepper to taste, sour cream, and a tiny pinch of basil.
Turn mixture into a casserole.
Bake at 350 degrees Fahrenheit until heated though, 15 minutes.
Libby used oven as warmer because everyone was outside working.
Tips & Variations
No special items needed.