4 oz Black beans, soaked 1 ea Onion, chopped 2 ea Garlic cloves, crushed 1 tb Olive oil 1 ts Grated ginger 1/2 ts Cumin 1/2 ts Coriander 1 sm Fresh green chili, chopped 2 ea Green bell peppers, diced 8 oz Carrots, diced 2 oz Roasted peanuts 1 ea Orange, peeled & sliced 1 tb Sherry 1/2 ea Lemon, juiced 1 ts 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.
|