accidental black bean curry

My usual method for black beans and rice is based on the recipe on the Goya can; however, rather than buy their seasoning mix, I grab whatever seems good at the time, usually including cumin and oregano.

So, I had the chopped onion and bell pepper ready, the bacon was cooking (the base recipe not only doesn't call for bacon, it's quietly vegan), and I grabbed the jars of spice and the measuring spoons. Singapore seasoning, cumin, garam masala, ginger…and then realized I'd forgotten the garlic, and threw in a bit of garlic powder because it was quicker than using fresh.

…I took the bacon out to cool and cut up (and put back in at the end of the cooking), sauteed the vegetables in the bacon fat, added the beans to the pan, stirred in the spices and a bit of water and vinegar, and realized that I'd mixed up the spices I would normally use for a chicken or shrimp curry.

At that point there wasn't much to do but finish cooking and hope it worked.

It worked well enough to be dinner, but this isn't going to become my standard spicing for black beans, though I may try using more cumin and ginger than I have in the past. It's also not going to replace the rather tomatoey chick pea curry recipe I've made a few times. Still, variety is good, even if in this case it came from getting sidetracked on something that I've made often enough that I don't need to think about it.