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Share your recipes July 2012

Food Ventures

Baked Limas with Rosy Sour Cream

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(from Dragonwagon’s Bean by Bean: A Cookbook)

Serves 4 – 6 as a side dish.

For frozen limas, you can’t do much better than this even for those who hate limas.

3 boxes (4 ounces each) frozen lima beans, cooked according to package directions until just tender

Vegetable oil cooking spray

1 tablespoon butter

1 onion, chopped

1 cup regular or light sour cream (not fat-free)

3 tablespoons light brown sugar

3 tablespoons ketchup

1 tablespoon sweet pickle relish

Salt and freshly ground black pepper

A few dashes of Tabasco or similar hot pepper sauce

Preheat the oven to 325 degree F. Spray a 3-quart lidded casserole with the oil. Place the cooked limas in a large bowl.

In a medium-size skillet over medium heat, melt the butter. Add the onion and sauté until translucent, about 5 minutes. Remove the onion from the heat and add to the limas along with the remaining ingredients, stirring to combine.

Transfer the bean mixture to the prepared casserole. Cover and bake for 25 minutes, then uncover and bake for 20 minutes more; the limas will be tender and the dish bubbling hot.


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Bean by Bean – A Cookbook

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