• 1/4 cup canola oil
• 2 onions, chopped
• 1/2 tsp. ground cinnamon
• 1 Serrano chili, seeded and minced (wear rubber gloves)
• 2 Tbs. fresh thyme leaves
• 1 cup vegetable stock
• 2 cups unsweetened flaked coconut
• 1 cup canned kidney beans, drained
• 1/4 cup plus 2 Tbs. milk or soy milk

Heat oil in a heavy nonstick skillet over medium high heat. Sauté onion and cinnamon 3-4 minutes, or until onion is soft. Add chilies and thyme and cook 1 minute. Add remaining ingredients. Reduce heat to low and simmer 2-3 minutes until heated through. Season with sea salt to taste.

Per serving: calories 490, fat 40.1g, 70% calories from fat, cholesterol 3mg, protein 8.6g, carbohydrates 30.6g, fiber 10.3g, sugar 10.9g, sodium 154mg, diet points 11.6.

Dietary Exchanges: Milk: 0.1, Vegetable: 1.9, Fruit: 0.6, Bread: 0.5, Lean meat: 0.0, Fat: 7.7, Sugar: 0.0, Very lean meat protein: 0.6

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