Try this Cape Malay Black Bean And Cremini Mushroom Cassoulet recipe, or contribute your own.
Suggest a better descriptionPreheat 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. | NOTES : October 1996 Vegetarian Times Magazine. Recipe by: Jouberts Restaurant, San Francisco, CA
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Serving Size: 1 Serving (69g) | ||
Recipe Makes: 6 servings | ||
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Calories: 66 | ||
Calories from Fat: 33 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.6g | 5 % | |
Saturated Fat 1.4g | 7 % | |
Monounsaturated Fat 1.8g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 68.9mg | 2 % | |
Potassium 197.8mg | 5 % | |
Total Carbohydrate 8.4g | 2 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 6.4g | ||
Protein 1.3g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 66
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