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.

Not using enough salt is a common one, but it might also be umami - soy or worchestershire sauce will add both.

Two things

Yes, mushroom powder is a wonderful ingredient. I use a sprinkle of it and a pinch of MSG in everything I cook if I can make it work

Are you blooming your spices in a little oil before you add anything else to the pot? It might not sound like it does much, but it really makes your spices that much more potent and flavorful

Mushrooms is good. I'll +1 dried mushrooms (or presumably powder is the same thing).

I'd recommend smoked paprika (ideally a name brand, its one spice where it seems to make a big difference). Put it in all my beans all the time.

Experimentally, you could try seaweed. I chuck dried wakame in sometimes and it's hella tasty and got umami. Might be too pricy though.

And are you putting fat in there? Oil/butter? VOO or similar make a big difference.

MSG

You're missing fat in this recipe. Butter, vegan or otherwise, shortening, lard/tallow/schmaltz. I don't think oil would do it since it tends to separate unless you made a roux. But yeah you need fat

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.

Marmite would also do the trick if you want a beefy flavour

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

Mfs out here really making weekly beans

Get some sofrito in there, which you can make yourself if you don't want to buy it.