Baked Limas with Sour Cream

Baked Limas with Sour Cream Recipe - A Classic American Dish

Region / culture: USA | Preparation time: overnight | Cooking time: 1 hour | Servings: 6

Introduction

Baked Limas with Sour Cream is a comforting and hearty dish that combines the creamy texture of lima beans with the rich flavors of sour cream, molasses, and brown sugar. This recipe transforms the humble lima bean into a flavorful and satisfying meal or side dish, perfect for family gatherings, potlucks, or a cozy night in. The combination of sweet and savory elements, along with the creamy texture of the beans, makes this dish a unique and delightful culinary experience.

History

The recipe for Baked Limas with Sour Cream has its roots in traditional American cooking, where beans were a staple ingredient due to their nutritional value, affordability, and long shelf life. Over time, various regions in the United States developed their own versions of baked bean dishes, incorporating local ingredients and flavors. The addition of sour cream to baked limas is a more modern twist, adding a rich and tangy dimension to the dish that enhances its overall taste and texture.

Ingredients

1 lb (454 g) dried baby lima beans
3 tsp salt
0.75 cup salted butter
0.75 cup brown sugar
1 tbsp dry mustard
1 tbsp molasses
1 cup sour cream

How to prepare

Soak the limas overnight in water.
Drain the limas and cover them with fresh water.
Add 1 tsp of salt and cook for 40 minutes.
Drain the limas and rinse them under hot water.
Place the limas in a medium casserole dish.
Dot the limas with butter.
Mix together brown sugar, dry mustard, and the remaining salt, then sprinkle the mixture over the beans.
Stir in the molasses.
Cover the limas with sour cream.
Mix everything lightly and bake at 350°F for 1 hour.

Variations

For a vegan version, substitute the butter with a plant-based alternative and use a vegan sour cream.
Add chopped bacon or ham for a smoky, meaty flavor.
Incorporate other beans, such as kidney beans or black beans, for added texture and flavor.

Cooking Tips & Tricks

To ensure the best results when making Baked Limas with Sour Cream, consider the following tips:

- Soak the lima beans overnight to reduce cooking time and achieve a tender texture.

- Use fresh sour cream for the creamiest texture and best flavor.

- Adjust the sweetness according to your preference by increasing or decreasing the amount of brown sugar.

- For a smoky flavor, consider adding a bit of smoked paprika or liquid smoke to the dish.

Serving Suggestions

Serve Baked Limas with Sour Cream hot as a main dish or a side. It pairs well with roasted meats, grilled vegetables, or a simple green salad for a complete meal.

Cooking Techniques

The key techniques in this recipe include soaking and cooking the lima beans until tender, baking the dish to meld the flavors, and incorporating the sour cream for a creamy texture.

Ingredient Substitutions

Greek yogurt can be used in place of sour cream for a tangier flavor.

- Maple syrup or honey can substitute for molasses for a different type of sweetness.

- Olive oil can be used instead of butter for a healthier fat option.

Make Ahead Tips

Prepare the lima beans up to the baking step a day in advance. Store in the refrigerator, then add the sour cream and bake before serving to save time and enhance flavors.

Presentation Ideas

Serve the Baked Limas in a colorful casserole dish, garnished with fresh herbs like parsley or thyme for a touch of color and freshness.

Pairing Recommendations

Pair this dish with a light, crisp white wine such as Sauvignon Blanc or a light-bodied red wine like Pinot Noir to complement the creamy and savory flavors.

Storage and Reheating Instructions

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through, adding a splash of water if needed to maintain moisture.

Nutrition Information

Calories per serving

One serving of Baked Limas with Sour Cream contains approximately 350 calories. This makes it a hearty option that can serve as a main dish or a substantial side.

Carbohydrates

This dish is relatively high in carbohydrates, primarily due to the lima beans and brown sugar. Lima beans are a good source of complex carbohydrates, which provide sustained energy. One serving of Baked Limas with Sour Cream contains approximately 45 grams of carbohydrates.

Fats

The fats in this recipe come mainly from the sour cream and butter. These ingredients contribute to the dish's richness and flavor. One serving contains about 15 grams of fat, with a mix of saturated and unsaturated fats.

Proteins

Lima beans are a good source of plant-based protein, making this dish a great option for vegetarians. One serving of Baked Limas with Sour Cream provides approximately 10 grams of protein.

Vitamins and minerals

Lima beans are rich in various vitamins and minerals, including potassium, iron, magnesium, and B vitamins. The addition of sour cream adds calcium to the dish. These nutrients support overall health and well-being.

Alergens

The primary allergens in this recipe are dairy (sour cream and butter). Individuals with dairy allergies or lactose intolerance should consider dairy-free substitutions.

Summary

Baked Limas with Sour Cream is a nutritious dish that provides a good balance of carbohydrates, proteins, and fats, along with essential vitamins and minerals. It is relatively high in calories and contains dairy, so those with dietary restrictions should take note.

Summary

Baked Limas with Sour Cream is a versatile and satisfying dish that combines the nutritional benefits of lima beans with the rich flavors of sour cream, butter, and brown sugar. With its comforting taste and texture, it's a perfect addition to any meal, offering a delightful blend of tradition and modern culinary creativity.

How did I get this recipe?

I remember the excitement that washed over me when I first saw this recipe for Baked Limas with Sour Cream. It was a rainy afternoon, and I had decided to spend the day going through my collection of old cookbooks that I had gathered over the years. As I flipped through the pages of one particular cookbook that I had picked up at a garage sale many moons ago, I stumbled upon this gem of a recipe.

The recipe was handwritten on a yellowed piece of paper, tucked between the pages of the cookbook. It was titled "Grandma's Baked Limas with Sour Cream" and had detailed instructions on how to prepare the dish. I could almost smell the aroma of the creamy limas baking in the oven as I read through the recipe.

I knew that I had to try making this dish right away. It reminded me of my own grandmother, who was an excellent cook and had taught me many of the recipes that I knew and loved. I could almost hear her voice guiding me through the steps of preparing the dish.

As I gathered the ingredients and got to work in the kitchen, memories of my grandmother flooded back to me. I remembered the way she would hum as she cooked, the way she would taste the food with such care and precision, and the way she would always have a smile on her face when she served her delicious creations to her family.

I followed the recipe to the letter, mixing the limas with sour cream, garlic, onions, and a sprinkle of paprika before placing them in the oven to bake. As the dish cooked, the scent of the creamy limas filled the kitchen, and I couldn't wait to taste the final result.

When the timer dinged and I pulled the dish out of the oven, I was met with a bubbling, golden-brown masterpiece. The limas were tender and flavorful, the sour cream had melted into a creamy sauce, and the aroma was absolutely intoxicating. I couldn't wait to dig in.

I served myself a generous portion of the Baked Limas with Sour Cream and took my first bite. The flavors exploded in my mouth, bringing back memories of my grandmother's cooking and the love and care she put into every dish she made. It was like she was there with me in the kitchen, guiding my hand as I savored the delicious meal.

As I finished my meal, I knew that this recipe would become a staple in my own collection. It was a dish that not only tasted amazing but also brought me closer to my grandmother and the memories of her that I held dear. I could almost hear her laughter and feel her presence as I cleaned up the kitchen, grateful for the gift of her recipes and the joy they brought me.

In the years that followed, I made Grandma's Baked Limas with Sour Cream many times, each time with a smile on my face and a heart full of love. It was a dish that never failed to bring me comfort and joy, reminding me of the bond between generations and the power of shared recipes and memories.

And so, as I sit here now, writing down this story for my grandchildren to read, I hope that they too will find joy and connection in the recipes that have been passed down through our family. May they always remember the love and care that went into each dish, and the memories of those who came before them. And may they always remember the day that their grandmother discovered the recipe for Baked Limas with Sour Cream, a dish that brought her closer to her own beloved grandmother and the traditions that bind us together.