LIMA BEANS

2 cups dried lima beans, 1/2 teaspoon dry mustard, 1 teaspoon Creole seasoning salt, 1/2 cup white onions, diced, 2 garlic cloves, minced, 2 teaspoons brown sugar, 1 cup sour cream, 1/4 teaspoon red pepper flakes, 1 cup chicken broth, 1/2 pound bacon, fried crispy and diced.

Add beans to a bowl, add enough water to cover the bean, soak them overnight or for at least 6 hours.  Drain beans, add them to a heavy pot add enough warm water to cover the beans, bring to a rapid boil, reduce to a simmer, add the mustard and cover the pot. Cook until the beans are tender, remove from the heat, set aside.  Get out a skillet, add the bacon and fry until crispy, remove the bacon from the skillet reserve about half the bacon drippings, add the onions saute until the onions are translucent add the garlic and cook for another minute or two.  Add the onions, garlic, bacon drippings, brown sugar, sour cream, red pepper flake,  and chicken broth to the skillet.  Simmer for another 10 minutes or until the liquid is reduced in half.  Add the beans to the skillet, cook another 10-12 minutes, sprinkle the bacon on top.