Spiced Black Beans

Course : Beans
Serves: 4
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4 ounces black beans -- soaked
1 medium Onion -- chopped
2 cloves garlic -- crushed
1 tablespoon olive oil
1 teaspoon grated ginger
1/2 teaspoon cumin
1/2 teaspoon coriander
1 small fresh green chili -- chopped
2 medium green bell peppers -- diced
8 ounces carrots -- diced
2 ounces roasted peanuts
1 medium orange -- peeled and sliced
1 tablespoon sherry
1/2 medium lemon -- juiced
1 teaspoon shoyu

Preparation / Directions:

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.

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