This is another wonderful bean recipe from Madhur Jaffrey's World Vegetarian cookbook. She says it is a Greek recipe from nuns in Macedonia. It is really simple to make with just a few ingredients. It is baked for about two hours but there is little prep time. She does call for cooking dry beans but you could use canned or frozen lima beans and add broth instead of the bean's cooking liquid. I usually cook dry beans a couple of times a week and use them in a variety of recipes.
I highly recommend this cookbook. It has about 200 recipes and most are vegan or easily veganized. She has an Indian cooking one as well but I haven't tried it yet.