This Butterscotch Bean recipe is an usually tasty recipe for Lima Beans, rather than being for the variety of bean called "Butterscotch Bean." It's very good, as you can imagine just by looking at the ingredients, but it's very rich. We'd recommend this as a side dish at something like a buffet, where people would have one or two scoops of the beans.
Simmer lima beans in unsalted water until tender -- about 1 ½ to 2 hours. Or, 15 minutes in a pressure cooker.
Start your oven heating to 180 C / 350 F / Gas Mark 4.
Drain the beans, put into a large bowl, stir in all the remaining ingredients.
Transfer to an ovenproof dish. Put in heated oven, bake for an hour / hour and a half.
In place of molasses you can use Golden Syrup.In place of sour cream you can use double-cream, or spoonable single-cream.In case you want to skip cooking the lima beans yourself and use tinned ones, 850g (30 z / 5 cups) of cooked lima beans is the equivalent of 450g (1 pound) of dried. Rinse tinned ones first.Can be made ahead, as well as be frozen.