I followed the recipe exactly and really was not a fan. The sour cream just didn't seem to blend very well with the other flavors. My husband loved the dish though, so maybe it was just me.
Mom's Pennsylvania Dutch Beans
Many Pennsylvania Dutch dishes trace their origins to the 17th-century German immigrants who farmed the southeast part of the state. This bean bake, with its tangy-sweet sour cream sauce, is one of them.
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- Calories: 241
- Calories from fat: 22%
- Fat: 6g
- Saturated fat: 3.9g
- Monounsaturated fat: 0.9g
- Polyunsaturated fat: 0.3g
- Protein: 10.7g
- Carbohydrate: 37g
- Fiber: 8.5g
- Cholesterol: 9mg
- Iron: 2.9mg
- Sodium: 213mg
- Calcium: 49mg
- 1 pound dried baby lima beans
- 4 cups water
- 1 1/2 teaspoons salt, divided
- Cooking spray
- 1 cup chopped yellow onion
- 1 teaspoon minced garlic
- 1/2 cup fat-free, less-sodium chicken broth
- 1/3 cup packed light brown sugar
- 3 tablespoons butter, cut into pieces
- 1 tablespoon molasses
- 2 teaspoons dry mustard
- 1 cup light sour cream (such as Daisy)
- Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; bring to a boil. Cook 2 minutes; remove from heat. Cover and let stand 1 hour. Drain beans; return to pan. Add 4 cups water and 1 teaspoon salt; bring to a boil. Reduce heat, and simmer 1 hour. Drain and set aside.
- Preheat oven to 350°.
- Wipe pan dry with paper towel. Heat pan over medium-high heat. Coat pan with cooking spray. Add onion to pan; sauté 5 minutes or until tender. Add garlic to pan; sauté 30 seconds. Combine beans, remaining 1/2 teaspoon salt, onion mixture, broth, and next 4 ingredients (through mustard) in a 13 x 9-inch baking dish coated with cooking spray. Bake at 350° for 1 hour. Remove from oven; stir in sour cream. Serve immediately.
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