Soak the beans overnight. The next day, strain and boil in fresh water for 10 minutes. Reduce the temperature and simmer on low heat for 15-20 minutes with the lid closed. Drain and keep the cooking water.
Meanwhile, sauté the onion and garlic in oil in a heavy-bottomed saucepan over low heat for 3-4 minutes. Add the spices and chili pepper and continue to sauté, stirring, for 1-2 minutes.
Add carrots, beans, bell bell pepper, peanuts and orange slices. Cover and saute over low heat, stirring occasionally, for 10 minutes.
Stir in sherry, lemon juice and soy sauce. If vegetables seem too dry, thin with 2 tablespoons of the bean cooking water.
Cover and simmer gently for 10-15 minutes. Season strongly with salt and freshly ground pepper, garnish with the orange slices and serve the bean stew with vegetables.
The bean stew with vegetables tastes great with tortilla patties or polenta.