Black-Eyed Beans with Mushrooms

Hearty and delicious curry flavoured primarily with cumin and aromatics.

The black eyed beans and the mushroom mixture are initially cooked separately, then combined and cooked a little longer so the dish took a some time to make. I used only one-third of the oil for the mushrooms and that worked fine. I liked that the cooking liquid from the beans was used as the base of the sauce. The dish ended up being saucier than I expected (based on the photo), though I suppose I could have cooked it down a little further at the risk of overcooking the beans, but it tasted so good, I just went with it.

Vegetarian daughter loved it so it will definitely be repeated.