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how to improve my beans?
(hexbear.net)
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this post was submitted on 14 May 2025
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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.