Spiced Black Beans (Brown)
Yield
4 servingsPrep
10 minCook
25 minReady
35 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
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
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 115.6 | ml/g |
black beans
soaked |
|
| 1 |
onions
chopped |
*
|
|
| 2 | cloves |
garlic
peeled and minced |
|
| 15 | ml |
olive oil
|
|
| 5 | ml |
ginger
grated |
|
| 2.5 | ml |
cumin
|
|
| 2.5 | ml |
coriander
|
|
| 1 | small |
green chili peppers
fresh green chili, chopped |
*
|
| 2 | each |
green bell peppers
bell peppers, diced |
|
| 231.2 | ml/g |
carrots
diced |
|
| 57.8 | ml/g |
peanuts
roasted |
|
| 1 |
oranges
peeled and sliced |
*
|
|
| 15 | ml |
sherry
|
|
| 0.5 |
lemon
juiced |
*
|
|
| 5 | ml |
organic shoyu
|
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.
