Spiced Black Beans Recipe
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Spiced Black Beans
4 oz Black beans, soaked
1 each Onion, chopped
2 each 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 each Green bell peppers, diced
8 oz Carrots, diced
2 oz Roasted peanuts
1 each Orange, peeled & sliced
1 tbsp Sherry
1/2 each Lemon, juiced
1 tsp Shoyu
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. |
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When buying food, dieters frequently fix on chain store and branded foods described as 'low in fat'. To do this is usually a mistake, as a food product might just be lowered in fat content, but whilst still being much too high in carbs & calories.
In deciding on a meal plan, the most important step is to make sure you decrease your ingestion of refined carbohydrate, fats and salt.
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