1.75 cups beans (1 can) +
1 medium yellow onion, diced
1/2 clove garlic, minced (used jarred roasted)
1/3 tsp powdered ginger (fresh would have been just that much better)
1 + 1/3 tsp curry powder (from Trinidad via cruising friends)
1/4 tsp cumin
Sauteed onions in olive oil until browning just started.
Added them to beans along with garlic.
Mixed dry spices and quick toasted them in still hot saute pan — 5 seconds or so.
Transferred spices to beans.
Deglazed saute with a couple of dashes of soy sauce and added result to beans.
Folded all together for quite a few strokes to insure good mix.
Pressed plastic wrap onto surface of beans to control curry odor in reefer.
Covered bowl with foil.
Allowed mix to sit for three hours.
Curry flavor was subtle and delicious. Ginger-heat was balanced by the sweetness in the beans.