Spiced Black Beans

Recipe Ingredients

4 oz	113g	Black beans - soaked
1		Onion - chopped
2		Garlic cloves - crushed
1 tablespoon	15ml	Olive oil
1 teaspoon	5ml	Grated ginger
1/2 teaspoon	2.5ml	Cumin
1/2 teaspoon	2.5ml	Coriander
1 teaspoon	5ml	Fresh green chili - chopped (small)
2		Green bell peppers - diced
8 oz	227g	Carrots - diced
2 oz	56g	Roasted peanuts
1		Orange - peeled and sliced
1 tablespoon	15ml	Sherry
1/2		Lemon - juiced
1 teaspoon	5ml	Shoyu

Recipe Instructions

Drain beans. Cover with fresh water, bring to a boil and boil fast for 10 minutes. Reduce heat and simmer, covered, for 20 minutes. Drain, reserving the stock.

Meanwhile, fry the onion and garlic in olive oil for 3 to 4 minutes. Put in the spices and for another 2 minutes, stirring.

Add the drained beans, bell peppers, carrots, peanuts and sliced orange. Cook covered over a gentle heat for 10 minutes. Stir occasionally.

Mix in sherry, lemon juice and shoyu. Add about 2 tbs of reserved stock, but not too much as the curry should be dry not wet. Cook, covered, for another 10 to 15 minutes.

Serve, garnished with extra orange slices.

Source:
Chile Pepper Magazine, August 1991

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