Baked Fresh Lima Beans With Sour Cream – a delicious recipe with beans, water, salt, pepper, butter, butter. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Cook lima beans in 1/2 cup water.
2
Salt and pepper and butter to taste.
3
Cook for 10 to 20 minutes until tender.
4
Meanwhile, heat up 1 tablespoon butter; saute onion until transparent.
5
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 ).
6
Add ketchup, pickle relish, salt and pepper to taste, sour cream, and a tiny pinch of basil.
7
Turn mixture into a casserole.
8
Bake at 350 degrees Fahrenheit until heated though, 15 minutes.
9
Libby used oven as warmer because everyone was outside working.
430
kcal
Calories
22
g
Fat
47
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 1 1/2 lbs lima beans, fresh from garden, 1/2 water, 1 teaspoon salt, 1/2 teaspoon pepper, and more.
Yes, Baked Fresh Lima Beans With Sour Cream falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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