Mom's Pennsylvania Dutch Beans

Ingredients

• 3 tablespoons butter cut into pieces
• 1 pound baby lima beans dried
• 2 teaspoons ground mustard dry
• 0.5 cup fat-skimmed beef broth fat-free
• 1 teaspoon garlic minced
• 0.3 cup brown sugar light packed
• 1 tablespoon blackstrap molasses 
• 1.5 teaspoons salt divided
• 1 cup cream light sour (such as Daisy)
• 4 cups water 
• 1 cup onion yellow chopped

Equipment

• frying pan
• paper towels
• oven
• baking pan
• dutch oven

Directions

1. Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; bring to a boil. Cook 2 minutes; remove from heat. Cover and let stand 1 hour.
2. Drain beans; return to pan.
3. Add 4 cups water and 1 teaspoon salt; bring to a boil. Reduce heat, and simmer 1 hour.
4. Drain and set aside.
5. Preheat oven to 35
6. Wipe pan dry with paper towel.
7. Heat pan over medium-high heat. Coat pan with cooking spray.
8. Add onion to pan; saut 5 minutes or until tender.
9. Add garlic to pan; saut 30 seconds.
10. Combine beans, remaining 1/2 teaspoon salt, onion mixture, broth, and next 4 ingredients (through mustard) in a 13 x 9-inch baking dish coated with cooking spray.
11. Bake at 350 for 1 hour.
12. Remove from oven; stir in sour cream.
13. Serve immediately.