Chef Joey Z's Slow Cooker Limas (Vegan)

By Chef Joey Z. "This is a different way to serve Lima beans. They sort of remind me of Boston baked beans. I used organic Lima beans my husband grew in our garden. The sour cream goes in at the end."
Total Time 6 hours 20 minutes
Servings 4
Author Joey Z


  • 1 lb dried baby lima beans organic
  • 4 cups filtered water
  • 1/4 cup vegan margarine
  • 1/4 cup molasses unsulphured-organic
  • 2 tablespoons yellow mustard
  • 1 pinch salt
  • 1 cup vegan sour cream


  • Make sure the Lima beans have been cleaned, rinsed and drained.
  • Combine the water, margarine, molasses, mustard, and salt in the bowl of a 2.5 to 3-quart crock pot. Stir all together. Add in the Lima beans and stir again to coat.
  • Cover and cook for 8 hours on low or 6 hours on high.
  • Stir the beans often during the cooking process. After 8 hours on low check the beans to make sure they are soft. Stir in the sour cream and serve.
  • Bon Appetit!