Soak your dried lima beans per package directions for at 6-8 hours (or use quick soak method). Rinse and drain.

Boil drained lima beans, uncovered, in water for 30 minutes. Turn off heat, give it a quick stir and let sit for a couple of minutes before draining.

Before draining beans, remove the bean skins that have surfaced to the top and discard, then place drained beans into a 9 by 13 inch pan (or equivalent) and drizzle with 3 tablespoons of olive oil and mix.

In the meantime, heat 1/2 cup of the olive oil in sauté pan on medium-low and throw in chopped onions, celery and carrots, and sprinkle with a little salt and pepper. Sauté for 5 minutes.

Add in sliced garlic and cook for one minute then add in tomatoes, parsley and oregano. Stir until combined.

Add 2 cups of the water or broth and salt and pepper, to taste. I use 1 teaspoon salt and 1/2 teaspoon pepper for my liking. Stir to combine and bring to a simmer then turn off heat.

Gently pour the liquid mixture over the beans and stir gently to incorporate everything.

Cover with a piece of foil and place on a baking sheet then bake for 1 hour at 350 degrees Fahrenheit.

After an hour, remove foil and give it a gentle stir and cook for another 30 minutes, or until beans are done to the texture you like. If at anytime it looks like it needs more liquid (after you remove the foil), add up to another cup but warm it up before adding to pan, and give it a gentle stir.