Place the dry lima beans in a large pot and cover with two inches of water. Bring the water to a boil, cover, and let the beans simmer until the beans are tender, but not mushy. It took me under 30 minutes to do this, but it might take longer, so be patient. Add more water at any point if needed. Drain the beans and set aside
Preheat the oven to 350 degrees Fahrenheit.
In the same pot used to cook the beans, heat the oil and add the onions and garlic. Season with salt and pepper. Saute for 3-4 minutes until the onions soften but don't brown.
Add the thyme and oregano, stir to mix, and add the tomatoes and tomato paste with ½ cups water. Stir well to mix and bring to a boil.
Add the lima beans, mix, and add more salt and ground black pepper if needed.
Pour out the lima bean-tomato mixture in a large baking dish and spread in an even layer.
Bake, uncovered, for 60-75 minutes or until the top is slightly crusty.
Garnish, if desired, with some fresh parsley and serve.