Spiced black beans (brown)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | ounces | Black beans, soaked |
| 1 | Onion, chopped | |
| 2 | Garlic cloves, crushed | |
| 1 | tablespoon | Olive oil |
| 1 | teaspoon | Grated ginger |
| ½ | teaspoon | Cumin |
| ½ | teaspoon | Coriander |
| 1 | small | Fresh green chili, chopped |
| 2 | Green bell peppers, diced | |
| 8 | ounces | Carrots, diced |
| 2 | ounces | Roasted peanuts |
| 1 | Orange, peeled & sliced | |
| 1 | tablespoon | Sherry |
| ½ | Lemon, juiced | |
| 1 | teaspoon | Shoyu |
Directions
Drain beans. Cover with fresh water, bring to a boil & boil fast for 10 minutes. Reduce heat & simmer, covered, for 20 minutes. Drain, reserving the stock.
Meanwhile, fry the onion & garlic in olive oil for 3 to 4 minutes.
Put in the spices & for another 2 minutes, stirring.
Add the drained beans, bell peppers, carrots, peanuts & sliced orange. Cook covered over a gentle heat for 10 minutes. Stir occasionally.
Mix in sherry, lemon juice & shoyu. Add about 2 tb 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.
Sarah Brown's "Vegetarian Cookbook"
Related recipes
- Basic black beans
- Black beans
- Curried black beans
- Mexican black beans
- Simmered black beans
- Simple seasoned black beans
- Smoky black beans
- Southern black beans
- Southwestern black beans
- Spiced bean bake
- Spiced black beans
- Spiced green beans
- Spiced rice and beans
- Spiced string beans
- Spiced up baked beans
- Spicy black bean chili
- Spicy black beans
- Spicy hot black beans
- Spicy refried black beans
- Standard black beans