East Chili Lima Beans With Fresh

1/2 tb Light vegetable oil

1/4 ts Cumin seeds

1/2 c Chopped onion

2 Garlic cloves, peeled,

-crushed 1 Half-inch piece fresh

-ginger, peeled 1/2 c Peeled, chopped tomato

2 tb Flaked coconut

2 tb Chopped fresh cilantro

2 1/2 c Water

1/4 ts Cayenne pepper

1/2 ts Paprika

1/2 ts Salt, or to taste

1 tb Chopped fresh dill

6 hours, or overnight. Drain and rinse again. Set aside. Heat oil in a small heavy skillet over medium-high heat. Add cumin, onion, garlic and ginger. Stir and cook until onion starts to brown, about 4 minutes. Add tomato, coconut and cilantro, reduce heat and cook until tomato is soft. Transfer to a blender, add

1/4 cup of the water and blend until smooth. (If necessary, add more water to facilitate blending.) Combine beans, tomato-onion mixture and remaining water in a heavy

2 quart saucepan. Bring to a boil, reduce heat to medium, cover, and cook until beans are tender, but still hold their shape, about 1 hour. Add cayenne, paprika and salt. Mix thoroughly. Garnish with fresh dill. PER SERVING:

55 calories,

2 g protein,

7 g carbohydrate,

2 g fat (1 g saturated),

0 mg cholesterol,

181 mg sodium,

3 g fiber. Laxmi Hiremath writing in the San Francisco Chronicle,