Spiced Black Beans

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 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.