Persian Bean and Mushroom Stew

An ideal way to eat beans which not only provide protein, but are also rich in good carbohydrates. This makes a vitamin- rich and healthy lunch or dinner.
Prep time: 10 minutes
Cook time: 1 hour 15 minutes
Serves 4-6

Ingredients

2 tbsp vegetable oil
1 onion, sliced
4 garlic cloves, chopped
2 lbs (900 g) mushrooms, sliced
2 cups canned black beans, drained
1 cup tomato puree
5 cups vegetable stock
1 tsp turmeric powder
¼ tsp cayenne pepper
2 potatoes, peeled, cubed
Salt, pepper to taste
¼ cup cilantro, chopped

Directions

1. Soak the black beans in a pot of cold water for overnight.
2. Add the vegetable oil to a saucepan and set over medium heat.
3. Add the onion and garlic. Sauté for 2 minutes then add the mushrooms, turmeric, cayenne pepper and potatoes.
4. Cook for 5 minutes.
5. Drain the beans and add to the saucepan along with the tomato puree and vegetable stock.
6. Let the soup cook over medium heat for 50-60 minutes until the vegetables become soft and the stew has slightly thickened.
7. Stir in the chopped cilantro and enjoy.