Limas in Sour Cream

Frozen lima beans don’t get the respect they deserve, but toss them in butter-sautéed onion with basil and savory, then fold in a cup of sour cream, and suddenly you’ve got a side dish people actually ask about.

Savory is the herb that makes this work. It’s sometimes called “the bean herb” in German and French cooking because it has a natural affinity for legumes. Paired with basil, it gives the limas a warm, peppery-herbal flavor that sour cream smooths into something almost luxurious.

The pinch of sugar isn’t about sweetness. It takes the edge off the starchiness of the beans and brings out their natural buttery flavor. You won’t taste sugar, but you’ll notice if it’s missing.

Stir the sour cream in at the very end and heat gently without boiling. Boiling curdles sour cream, and what should be a smooth, creamy sauce turns into a broken, grainy mess. Low heat and constant stirring keep it silky.

Kitchen Tips

• Cook the frozen limas just until tender, not mushy; overcooked limas fall apart when tossed
• Mince the onion fine so it melts into the sauce rather than standing out as chunks
• Use full-fat sour cream for the best texture; low-fat versions break down more easily when heated
• This pairs beautifully with roasted chicken, grilled pork chops, or a simple baked ham

Variations

• Dill version: Swap the basil and savory for fresh dill and a squeeze of lemon juice
• Bacon addition: Crumble crispy bacon over the top for a smoky contrast
• Greek yogurt: Use Greek yogurt instead of sour cream for a tangier, lighter version