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Wash dried lima beans and soak in water for 7-8 hours. After 8 hours, strain the soaked beans and rinse with water.
Put the soaked beans and around 1.5 liters of water in a cooking pot. Add bay leaves and cook on a medium flame for around 45 minutes to an hour or until the beans are cooked. Keep checking and stirring in between to ensure they are not sticking to the bottom. If required, add more water.
Once the beans are cooked, strain them and keep in a bowl. Discard the bay leaves and water.
Heat olive oil in a cooking pot. Add chopped onion, carrot, and minced garlic. Saute until the onion turns translucent.
Add chili flakes, oregano, thyme, black pepper, and crumbled veg bouillon cube. Saute for a few seconds.
Add crushed tomatoes, tomato paste, and salt. Mix everything. Rinse the crushed tomato can with around 1 cup of water and add to the sauce. Cook for around 4-5 minutes or until the sauce starts bubbling.
Add cooked beans, mix, and cook for 2-3 minutes. Turn off the stove.
Add chopped herbs and mix.
Transfer the beans mix to a baking dish.
Cut the feta cheese block into small pieces and place them in different places in the dish. Slightly cover the feta pieces with some beans and sauce.
Bake in a preheated oven at 200℃ (around 400℉) for around 30 minutes.
Take out the dish and garnish with some more chopped herbs. Enjoy!