Photo: Randy Mayor; Styling: Jan Gautro
10 servings (serving size: about 2/3 cup)

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.

How to Make It

Step 1

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.

Step 2

Preheat oven to 350°.

Step 3

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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Ratings & Reviews

seaside725's Review

June 23, 2014
I followed the recipe with no substitutions and I thought it was tasty and easy enough to make, but came out a bit dry in the oven. I think that I will try it again in the crock pot.

aneresRN's Review

December 22, 2011
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.

BarbBird's Review

December 17, 2011
This was wonderful and very easy! I didn't have Lima beans but had a 12 bean mix, so I used that. I used the seasoning packet and about 1/4 cup sugar free pancake syrup. I soaked the beans overnight, rinsed, and drained them, and then cooked the beans & onion in the crock pot on high for about 6-7 hours. Very, very good!

Cynbull's Review

May 14, 2011
I used large butter beans because it's what I had on hand. I thought the recipe turned out great, but we like the taste of beans. I do agree that the sauce would be better with smaller beans. I omitted the salt while cooking the beans. Next time I might reduce the brown sugar by a tablespoon or so. Great to serve with spicy food to cut the heat.

griebus's Review

December 18, 2008
I tried this with full-sized lima beans. Don't! Otherwise, it's a good recipe.

AnnJones's Review

November 27, 2008
I love this recipe. Very simple and really tasty. This will be added to our fall/winter meal line up.