Recipe for Cape Malay Black Bean and Cremini Mushroom Cassoulet 
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Yield:
6
Ingredients:
Amount Ingredient
1/4 cup olive oil
1 cup onion, finely chopped
3 x cloves garlic, minced
2 tsp ginger, freshly grated
1/4 tsp cayenne pepper
1/2 tsp ground cumin
1/4 tsp ground cinnamon
1/4 tsp ground cloves
2 cup cremini mushrooms, sliced
1 tbl tomato paste
1/2 cup bean cooking liquid, or vegetable stock
2 cup black beans, cooked
1/2 cup cilantro, chopped
2 tbl unsweetened coconut flakes
1 cup carrot, finely chopped
1 cup celery, finely chopped
Instructions:
Instructions: Preheat oven to 375 degrees. In large skillet, over medium heat, heat oil.

Saute onion, garlic, ginger and dry spices until onion is soft and translucent, about 5 minutes. Add mushrooms; saute until mushrooms have lost their moisture and onions are golden, about 5 minutes.

Dissolve tomato paste in bean cooking liquid or stock. In large oven-proof casserole with lid, mix together mushroom mixture, tomato paste mixture, beans, cilantro, coconut, carrot, celery and salt. Bake, covered until bubbly hot, about 40 minutes. If desired, serve over rice or grilled polenta squares.

Makes 6 servings, 10 grams of fat per 1 cup serving.

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