1/4 cup large dried lima beans
1/2 tbsp vegetable oil
1/4 tsp cumin seeds
1/2 cup chopped onion
2 garlic cloves, peeled & crushed
1/2"piece fresh ginger, peeled
1/2 cup tomato, peeled & chopped
2 tbsp flaked coconut
1 tbsp chopped fresh cilantro
1/4 tsp cayenne pepper
1/2 tsp paprika
2 1/2 cups water
Salt to taste
1 tbsp chopped fresh dill

Chili Lima Beans With Fresh Dill

1. Rinse lima beans. Soak in water to cover for 6 hours, or overnight. Drain and rinse again. Set aside.
2. 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.
3. Add tomato, coconut and cilantro, reduce heat and cook until tomato is soft.
4. Transfer to a blender, add 1/4 cup of the water and blend until smooth. (If necessary, add more water to facilitate blending)
5. Combine beans, tomato-onion mixture and remaining water in a heavy 2 quart saucepan.
6. Bring to a boil, reduce heat to medium, cover, and cook until beans are tender, but still hold their shape, about 1 hour.
7. Add cayenne, paprika and salt. Mix thoroughly.
8. Garnish with fresh dill.
   Serves 6