Spiced Black Beans(Brown)
Submitted by Ashyumfood
Spiced black bean curry with ginger, cumin, coriander, roasted peanuts, and sliced orange. A dry-style Indian curry finished with sherry, lemon juice, and shoyu.
YIELD
6 servingsPREP
15 minCOOK
60 minREADY
75 minThis is not your typical black bean dish. It’s a dry-style Indian curry that takes soaked black beans through a spice-forward treatment of ginger, cumin, coriander, and fresh green chili, then throws in some genuinely unexpected ingredients: roasted peanuts, sliced orange, and a splash of sherry.
The beans get boiled first, then fold into the spiced onion and garlic base along with diced bell peppers and carrots. The whole thing cooks covered over gentle heat, so the vegetables steam and the spices permeate the beans without drying anything out.
Sherry, lemon juice, and shoyu go in near the end and create this layered savory-tart-sweet thing that’s hard to describe but absolutely works. Keep it dry, not soupy. Just a couple tablespoons of the bean cooking liquid is all you need.
Pro Tips
- Soak the beans overnight and boil them properly before adding to the curry. Undercooked black beans stay hard no matter how long you simmer the curry.
- Toast the cumin and coriander in the dry pan for a minute before adding the wet ingredients. It deepens the spice flavor significantly.
- The orange slices cook down and nearly dissolve into the sauce. Don’t skip them. They add a subtle citrus sweetness you won’t get from the lemon juice alone.
Variations
- Use cashews instead of peanuts for a milder, creamier crunch.
- Add a teaspoon of garam masala at the end for a warmer, more complex spice finish.
- Serve over basmati rice or alongside warm naan to soak up the spiced juices.
Ingredients
Directions
Drain beans.
Cover with fresh water, bring to a boil; 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 Put in the spices 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 tablespoons 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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