In a large pot, combine the water, lima beans, and kombu and bring to a boil over high heat.
Reduce the heat to medium-low, cover, and simmer for about 40 minutes, or until the beans are tender.
Drain the beans and discard the kombu.
Meanwhile, in a food processor or blender, combine the olives, sun-dried tomatoes, onion, and capers and pulse until the mixture is coarsely chopped.
In a large skillet, heat 2 tablespoons of the oil over medium heat.
Add the olive mixture and sauté for about 5 minutes, or until the onions start to become translucent.
Add the greens, anchovies, and garlic and sauté for 3 to 4 minutes.
Stir in the beans until well incorporated.
Serve warm or at room temperature.