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Spiced Black Beansmain dish, vegetarian, curry 4 oz black beans, soaked 1 each onion, chopped 2 each garlic cloves, crushed 1 tablespoon olive oil 1 teaspoon grated ginger 1/2 teaspoon cumin 1/2 teaspoon coriander 1 small fresh green chili, chopped 2 each green bell peppers, diced 8 oz carrots, diced 2 oz roasted peanuts 1 each orange, peeled & sliced 1 tablespoon sherry 1/2 each lemon, juiced 1 teaspoon shoyu Drain beans. Cover with fresh water, bring to a boil & boil fast for 10 minutes. Reduce heat & simmer, covered, for 20 minutes. Drain, reserving the stock. Meanwhile, fry the onion & garlic in olive oil for 3 to 4 minutes. Put in the spices & for another 2 minutes, stirring. Add the drained beans, bell peppers, carrots, peanuts & sliced orange. Cook covered over a gentle heat for 10 minutes. Stir occasionally. Mix in sherry, lemon juice & shoyu. Add about 2 tb 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.
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