Spiced Black Beans (Brown)

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.