i made my weekly batch of beans and this time i went with pinto beans, which i havent made before, and green chilis. I opted to skip any meat as I’m short on cash (and also havent found things like TVP at my local grocers yet). They turned out ok, like they dont taste bad, but theyre missing something and I dont know what. The word I keep thinking of is bass but i dont really know what i mean by that foodwise. Umami?? How do I add more bass to my beans? mushrooms?
ingredients i used:
pinto beans
green chilis + onion + garlic
oregano, cumin, some chili powder, garlic powder, s&p
cooked in faux-chicken stock
If you can get miso paste and/or gochujang, they really unlock the umami and give the beans a lot of depth. Same with soy sauce or yeast extract (Maggi/vegemite/marmite), but to a less funky extent.
Add a bay leaf when cooking.
You can also use the Indian technique of tempering spices, ginger and chili powder in hot oil, and adding it after the beans are cooked. Adds a bit of freshness and variety to each bite, because they get covered in more or less aromatic oil.
Also add a splash of vinegar or lime juice after cooking, either when you turn the fire off or when serving. Really beautiful way to brighten the beans up.