Spiced Black Beans (Brown)
Submitted by mdyson
A vegetarian Indian-style dry curry of black beans with bell peppers, carrots, roasted peanuts, and sliced orange, spiced with cumin, coriander, ginger, and green chili. Finished with sherry and lemon juice.
YIELD
4 servingsPREP
10 minCOOK
25 minREADY
35 minThis is not your typical black bean dish. Not even close.
Soaked black beans get simmered, then tossed into a fragrant pan of onion, garlic, ginger, cumin, coriander, and fresh green chili until the spices bloom and the kitchen smells incredible.
Diced bell peppers, carrots, roasted peanuts, and sliced orange go in next, creating a curry that’s colorful, crunchy, and full of surprises.
A splash of sherry, lemon juice, and shoyu tie it all together into a dry-style curry that’s hearty enough to stand on its own as a main.
Kitchen Tips
- This is meant to be a dry curry, not a saucy one. Add the reserved bean stock sparingly, just a couple tablespoons to keep things moist.
- The orange slices sound unusual but they add a subtle sweetness that plays beautifully against the cumin and chili.
- Roasted peanuts hold their crunch best if you stir them in toward the end of cooking.
- Serve over steamed rice or with warm naan to round it out.
Ingredients
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.
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