Step 1

Rinse the dried large lima beans in plenty of water. Place the beans and five cups water in the Instant Pot liner. Add a teaspoon of salt and, if you want, a bay leaf. See recipe notes below for stovetop instructions.

Step 2

Cook the beans for 25 minutes and allow pressure to release naturally. If short on time, force release 10 minutes after cooking has ended. Strain the beans and set aside.

Step 3

Preheat oven to 350 degrees Fahrenheit/180 degrees Celsius.

Step 4

Heat olive oil in a skillet or large saucepan with the garlic. Once the garlic takes on a light golden color add the onions and celery, if using. Season with salt and ground black pepper. Saute five minutes or until onions have softened.

Step 5

Add the dried oregano and dried thyme. Mix.

Step 6

Stir in the diced tomatoes or tomato puree and the tomato paste. Add paprika, if using.

Step 7

Add two cups of water or vegetable stock. Mix well and bring to a boil.

Step 8

Add the cooked lima beans to the pot and gently stir them in. Don't mash the beans, you want them whole in the final dish.

Step 9

Bring the lima beans to a boil. Check seasoning and add more salt and pepper if needed. Turn off the stove.

Step 10

Pour the lima beans mixture into a 4-quart or larger baking dish

Step 11

Place in a preheated 350 degree Fahrenheit oven and bake 60-70 minutes or until the top is crusty. Garnish with fresh parsley or oregano, if desired, and serve hot, warm or at room temperature.