Baked Fresh Lima Beans With Sour Cream
Recipe: #13144
July 17, 2014
Categories: Side Dishes, Beans, Eastern European, Oven Bake, Gluten-Free, No Eggs, Vegetarian, Sour Cream, Vegetarian Dinner, more
"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"
Ingredients
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 by Step Method
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
No special items needed.