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.