No time for anything crazy but STARVING!
So I opened up a can of organic pinto beans and drained them (any bean will do as long as it's your favorite).
Sautéed some finely chopped shallot, garlic, a stalk of celery, serrano pepper (seeded or left out if spice ain't your thing), with about a teaspoon black mustard seeds (brown will do) in some butter mixed with some safflower oil.
Then added the beans with a little water. You could be adventurous and add some stock for a bit more complexity.
Next I added approx 3-4 dashes good fish sauce, approx 2 dashes Worcestershire sauce, smoked sea salt to taste (I didn't have bacon on hand for a bit of smoked flavor) with about a tsp each of cumin, coriander and garam masala (didn't have any curry on hand so grabbed the next best thing) and of course some freshly ground black pepper to taste.
Cook it till liquid reduced, maybe 10-15 minutes depending on how high the flame is...now here's the secret part...add about 1/4 cup give or take and depending on taste of good buttermilk (I used Kate's Creamery) . Let it reduce again, swirl in a bit more butter and plate it with some basmati rice (or any rice or grain will do) parsley or cilantro, scallion, a squeeze of lime and your favorite chili or hot sauce.
The buttermilk takes it to a whole new level and the whole dish tastes like it took me hours of cooking, but in reality took me about 25-30 minutes.