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. |