Sour Cream Limas

1 lb. dried baby limas
4 cups water
1/4 cup butter, melted
1/2 cup brown sugar
1/4 cup molasses
2 Tbs yellow mustard
1/2 tsp salt
1 cup sour cream

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.

Josh Day
Editor, Crockpot Recipes
http://crockpotrecipes101.com