Mediterranean Baked Lima Beans [Vegan, Gluten-Free]

I am a retired photographer living in Maine next door to family and grand daughters. My hobby is cooking vegetarian and enjoy experimenting in "veganizing" meat dishes. I grow as much veges as I can.

1 cup dried lima beans

1 bay leaf

1 vegetable bouillon cube

2 to 3 tablespoons olive oil

2 to 3 garlic cloves, finely minced

1 small onion, finely chopped

1 small carrot, shredded

1 15.5-ounce can of diced or crushed tomatoes

1 teaspoon red wine vinegar

1 tablespoon tomato paste

1 to 2 teaspoons pure maple syrup or agave nectar

2 teaspoons dried oregano

1 teaspoon dried thyme

A pinch of nutmeg

Salt and pepper, to taste

3 tablespoons fresh parsley, chopped

3 tablespoons fresh mint, finely chopped

Directions at onegreenplanet.org

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