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

  • Geodad@lemm.eeEnglish
    2·
    9 days ago

    Put a ham bone or hamhock in while they cook. Maybe some whole bay leaves, and remove them before serving.

    • semioticbreakdown [she/her]@hexbear.netOPEnglish
      2·
      8 days ago

      oh i used bay leaves too, forgot that. i actually might have a ham hock i forgot about in the freezer but the beans r already cooked so i dont know if cooking it up would help all that much after the fact. Unless i double cooked the beans - which i might, because they are a little starchy and probably needed maybe like, 30-45 more minutes on the stove.

      • Geodad@lemm.eeEnglish
        3·
        8 days ago

        If you like them thick, about half way through cooking, use a ladle to smash up some of the beans.

        It makes them nice and pasty. Great for dipping cornbread in.