Help: what is missing from my vegetarian bean and rice bowls?

[Anonymous]

I use a lot of tomato paste when I cook my black beans. Gives a lot of flavor.

[Anonymous]

You need to season your beans. Dice onion and garlic, sauté for a couple of minutes then add the beans, chili powder and cumin. Or if you’re in a pinch, you could use onion and garlic powder.

That plus the other things you listed, cilantro, and maybe green onions should do the trick. It’s one of our fav dinners in my otherwise meat-loving family of four.

[Anonymous]

I would agree it sounds like you need to season the beans more. I love cumin, but I think you are missing the umami element of meat.

Here are some ideas to add the umami flavor: https://www.camelliabrand.com/secret-ingredients-adding-big-flavor-to-vegetarian-beans/

[Anonymous]

Since it doesn’t sound like you guys are vegan, what about just putting in a little bit of chicken? This whole discussion is just giving me “reinventing the wheel” vibes. You aren’t vegan, you specifically miss the meat flavor, so just use some meat.

If you’re still opposed to that, I’d consider adding MSG to your beans/rice.

[Anonymous]

Definitely onions of any kind.

[Anonymous]

Anonymous wrote:Since it doesn’t sound like you guys are vegan, what about just putting in a little bit of chicken? This whole discussion is just giving me “reinventing the wheel” vibes. You aren’t vegan, you specifically miss the meat flavor, so just use some meat.

If you’re still opposed to that, I’d consider adding MSG to your beans/rice.

what does being vegan have to do with OP’s question? it sounds like they are trying to be mostly vegetarian, with one treat/flex day. rice and beans is a great example of a dish that naturally lends itself to meatless, so it is a great dinner for OP to have in rotation. in OP’s shoes I’d save my one flex night for a steak or hamburger!

[Anonymous]

Anonymous wrote:

Anonymous wrote:Since it doesn’t sound like you guys are vegan, what about just putting in a little bit of chicken? This whole discussion is just giving me “reinventing the wheel” vibes. You aren’t vegan, you specifically miss the meat flavor, so just use some meat.

If you’re still opposed to that, I’d consider adding MSG to your beans/rice.

what does being vegan have to do with OP’s question? it sounds like they are trying to be mostly vegetarian, with one treat/flex day. rice and beans is a great example of a dish that naturally lends itself to meatless, so it is a great dinner for OP to have in rotation. in OP’s shoes I’d save my one flex night for a steak or hamburger!

“Mostly vegetarian” can still include a small amount of chopped grilled chicken, when you’re specifically missing the flavor of that ingredient. Nobody is going to haul OP and her family away for doing that. I think some people can be too rigid with this stuff.

[Anonymous]

This is just not a lot of seasoning. My black bean seasoning is garlic powder, onion powder, salt, pepper, cumin, chili powder, chipotle in adobo powder, oregano, sugar, and I add tomato paste when cooking. I pre-mix it in a shaker so I don’t have to grab 10 things each time.

Usually I’ll sautée diced onion, garlic, peppers, and add like
Juice and cilantro. Occasionally it’s just the beans and powder.

[Anonymous]

Anonymous wrote:This is just not a lot of seasoning. My black bean seasoning is garlic powder, onion powder, salt, pepper, cumin, chili powder, chipotle in adobo powder, oregano, sugar, and I add tomato paste when cooking. I pre-mix it in a shaker so I don’t have to grab 10 things each time.

Usually I’ll sautée diced onion, garlic, peppers, and add like
Juice and cilantro. Occasionally it’s just the beans and powder.

I do something similar, but also add some oregano and a splash of white vinegar to the beans.

[Anonymous]

Anonymous wrote:Definitely onions of any kind.

+1. But specifically grilled onions. And I put TJs garlic paste (toum) in my bowls. Heaven in a spread!

[Anonymous]

Anonymous wrote:

Anonymous wrote:Ong def def def do black beans from dry. It’s incredible how good they are. Soak overnight, and then put them in a pot generously covered w water. Then throw in a whole onion, a head of garlic, a ton of salt, and two bay leafs. Bring to a boil and then simmer for a few hours. You can get an actual recipe online. But I promise it’s a game changer.

Only problem is after you’ve done this you won’t want canned beans again!

I’m a former vegetarian and I still eat a lot of beans/lentils but I can’t do canned. Except in chili.

I agree - cooking the black beans from dry will give you an opportunity to add much more flavor. I really like Smitten Kitchen’s black bean ragout recipe - cook the dried beans with onion, garlic, some tomato paste, a dried chili, smoked paprika, etc.

[Anonymous]

Look up different sauces for bowls. We eat variations of beans or lentils; rice, quinoa, or farro; veg and tofu a few nights a week. Took some trial and error but I’ve found some sauces we all like. There are many cashew “sour cream” variations with or without nutritional yeast. Some roasted red pepper sauces, etc.

[Anonymous]

Just make sure none of you are insulin resistant (it can be hard to tell). Beans and rice are two of the most blood sugar spiking foods, especially without the meat or tofu to blunt the effect

[Anonymous]

Anonymous wrote:You need to season your beans. Dice onion and garlic, sauté for a couple of minutes then add the beans, chili powder and cumin. Or if you’re in a pinch, you could use onion and garlic powder.

That plus the other things you listed, cilantro, and maybe green onions should do the trick. It’s one of our fav dinners in my otherwise meat-loving family of four.

Yes, saute the onion first with enough fat to make it satisfying. Then add spices. Then add garlic after the onions are golden or slightly browned so it doesn't burn. Then add beans (home cooked are better, instant pot is great for this, but canned okay in a pinch(. I now use olive, avocado, or coconut oil but before going vegetarian would save bacon drippings and use that.