Spiced Black Beans (Brown) Recipe

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Spiced Black Beans (Brown) Ingredients

4 oz black beans, soaked
1 onion, chopped
2 garlic cloves, crushed
1 tbsp olive oil
1 tsp grated ginger
1/2 tsp cumin
1/2 tsp coriander
1 small fresh green chili, chopped
2 green bell peppers, diced
8 oz carrots, diced
2 oz roasted peanuts
1 orange, peeled & sliced
1 tbsp sherry
1/2 lemon, juiced
1 tsp shoyu

A Recipe for
Spiced Black Beans (Brown)

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Food Tip
Pack food in a cooler with ice or ice packs. Only pack foods which have been chilled to a temperature below 40 degrees F - do not use the cooler to chill room temperature foods. When finished serving cold foods, promptly return them to the cooler. If you plan to cook meat, poultry or fish on a grill while picnicking, pack carefully to prevent leakage, and take along baby wipes or moistened towelettes to wash up with after handling raw foods. A spray bottle filled with clean water and soap is another alternative - this works well for hands as well as surfaces.

Spiced Black Beans (Brown)

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Spiced Black Beans (Brown) 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"

Serves: 4

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Spiced Black Beans (Brown) Recipe from the Recipes-To-go.com Bean Recipe Cookbook

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