submitted 4 weeks ago* (last edited 4 weeks ago) by [email protected] to c/[email protected]

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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

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[-] [email protected] 3 points 4 weeks ago

Salt the beans again. and then maybe a third time too.

Pintos are good w some achiote paste, salt pork /pork bone browned off and added to the mix, and a reconstituted guajillo buzzed up into a paste and added, IMO. Itll also taste better tomorrow, but you likely already know this. I usually let mine cook for half a day or longer on top of soaking overnight. You mentioned beef/meat which is why i mentioned salt pork. Otherwise you hit the usual suspects i use minus oregano. Some folks add cilantro to their pintos but i think that folks who do this probably werent bullied enough as a child or alternatively, were bullied too much as a child.

[-] [email protected] 2 points 4 weeks ago

achiote paste

hadnt heard of this but it sounds great so i'll try to get my hands on some. but i dont have a blender so can't do the guajillo probably.

cilantro

damn i actually decided not to get any for the beans, but i should have... for the rice catgirl-cry

this post was submitted on 14 May 2025

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