Cook lima beans as directed on package; drain. Melt butter in a small saucepan; add onion, and sute over low heat until tender (about 5 minutes). Add sugar, basil, savory, and limas to onion; heat thoroughly. Stir in sour cream. Heat well, but do not boil. Serve hot. SOURCE: Southern Living Magazine, sometime in 1974. Typed for you by Nancy Coleman.