Betty Crocker 1950s Savory Lima Beans

"basic and good"
photo by Derf2440 photo by Derf2440
photo by Derf2440
photo by Derf2440 photo by Derf2440
photo by Derf2440 photo by Derf2440
photo by Derf2440 photo by Derf2440
Ready In:




  • Cook beans as directed on the package with mustard, sugar and salt [or steam with mustard, sugar and salt sprinkled over the beans.
  • Drain.
  • Mix in butter and lemon juice.
  • Serve immediately, garnished with a half-slice of lemon.

Questions & Replies

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  1. mollypaul
    Quite a nice change for me. I didn't have any lemon juice, so I added some lemon pepper to the spice blend when I cooked the beans.
  2. dnemchick2002
    These are SO good I crave them sometimes! And their pretty easy to make if I remember to prep the dry lima beans.
  3. Derf2440
    Delicious lima beans, DH loved them. Next time I will use a little more of the dry mustard, it would be even better with a stronger mustard flavour. I will be making these again, thanks for posting!!
  4. Mulligan
    My husband asked for seconds! I'm keeping this recipe at the top of my list. I love the flavors the mustard imparts to the beans.


56, an Army brat who has lived in 20 different locations [born in germany, went to kindergarten in japan] including new york city, palo alto CA, maine, georgia, chicago, after growing up in small-town kansas... have some fabulous recipes from well-traveled army people... recently started adding just a splash of bourbon or brandy to real maple syrup - and it really gives french toast or pancakes a special, more sophisticated flavor... a friend jokes that bourbon is my new "secret ingredient" that i'll be adding to everything - it's not true but i'm telling you - you should try it! it's really very good [for adults, anyway] sugarpea's apple pancake recipe is a deadringer for Walker Brothers Pancake House in north shore Chicago - i've searchd for this for 34 years - and it's easy as well as To Die For!!! the Dutch Baby pancake is a huge seller there too - with the same gooey comfort-food but elegant batter... also if you search for lettuce wrap - the 2 recipes for PF Chang's come up... this is also SO GOOD, truly a memorable entree... for cookbooks: With a Jug of Wine, More Recipes With a Jug of Wine were written by the San Francisco Chronicle food writer decades ago - and most everything in them is superb - and i learned a lot as a new cook, young wife, from reading through them in the late 1970s... i got a [very French] sense of food as a way of life
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