Dried Lima Bean Casserole

• 1 lb. large dried lima beans
• pinch of baking soda
• 1 c. brown sugar
• 1 c. sour cream
• 1 Tbsp. powdered mustard
• 1/2 tsp. salt
• 4 slices bacon, cut in 1-inch pieces
• chopped fresh parsley
• 2 qt. cold water
• 1/2 c. butter (1 stick)
• 1/4 c. molasses
• 1/2 c. chopped onion
• 1/4 tsp. black pepper

1. Soak beans overnight in cold water.
2. Next day, add pinch of baking soda; bring to boil.
3. Skim off foam.
4. Lower heat; cover partially and cook over low heat for 30 to 45 minutes, until beans are tender.
5. Preheat oven to 250u0b0.
6. (Cooking time will vary; you do not want mushy beans.) Drain and transfer beans to oiled 2-quart flat baking dish.
7. In same kettle, melt butter.
8. Add brown sugar and molasses; cook over low heat for about 2 minutes, until sugar is dissolved.
9. Remove from heat; let cool slightly. Stir in sour cream, onion, mustard, salt and pepper.
10. Pour the butter-sugar sauce over the beans; mix lightly.
11. Arrange bacon pieces on top.
12. Cover and bake for 1 1/4 to 1 1/2 hours, removing the cover after 30 minutes.
13. Garnish with fresh chopped parsley.

beans, baking soda, brown sugar, sour cream, powdered mustard, salt, bacon, fresh parsley, cold water, butter, molasses, onion, black pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=213539 (may not work)