Fassolada (baked lima bean soup) + pickles

In Greece when I was young, lima beans were often baked in big ovens at the local bakery and devoured for lunch. Water would be added to the remainder in the evening to make a soup, often served with olives and other pickled vegetables (such as onion, cabbage, cauliflower and chillies) on the side. In this recipe I have combined both of these ideas.