Spiced Black Beans (Brown)

Name: Spiced Black Beans (Brown)
Yield: 4
Cuisine: Indian
Ingredients: black beans; onions; garlic; olive oil; ginger; cumin; coriander; green chili peppers; green bell peppers; carrots; peanuts; oranges; sherry; lemon; organic shoyu

Yield

4 servings

Prep

10 min

Cook

25 min

Ready

35 min

Ingredients

Amount	Measure	Ingredient	Features
4	ounces	black beans soaked
1		onions chopped	*
2	cloves	garlic peeled and minced
1	tablespoon	olive oil
1	teaspoon	ginger grated
½	teaspoon	cumin
½	teaspoon	coriander
1	small	green chili peppers fresh green chili, chopped	*
2	each	green bell peppers bell peppers, diced
8	ounces	carrots diced
2	ounces	peanuts roasted
1		oranges peeled and sliced	*
1	tablespoon	sherry
½		lemon juiced	*
1	teaspoon	organic shoyu

Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber

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 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.