First you will want to soak your beans for 8 hours or overnight. This helps the beans cook faster as well as release enzyme inhibitors on the beans allowing you to digest them better.
Place a large pot over medium high heat. Add oil, 1 tablespoon of vegan butter, chopped onions, black pepper, and garlic powder. Saute’ onions for about 3 minutes until they are soft and translucent.
Next, add water, Not Chicken Broth Cubes, soaked large dried lima beans, hickory liquid smoke, organic cane sugar, dried parsley, dried thyme, sea salt, and bay leaves to your large pot.
Bring your pot to a boil (should take around 5 to 6 minutes). Then reduce heat to a simmer and cover with lid for about 1 hour and 30 minutes, until your lima beans are thick and creamy.
Once done, remove bay leaves, and adjust seasoning to your liking (adding additional pepper or sea salt to taste). Allow your beans to sit and cool for about 10 minutes. This will help it thicken even more. Serve.