Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      ounces        black beans -- soaked
   1                    onion -- chopped
   2                    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                    green bell peppers -- diced
   8      ounces        carrots -- diced
   2      ounces        roasted peanuts
   1                    orange -- peeled and sliced
   1      tablespoon    sherry
     1/2                lemon -- juiced
   1      teaspoon      shoyu

Preparation:

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.