Dry beans were the first trick, reasonably fresh.
Simmered them up slow, with salt at the start.
Almost done? Added some canned tomato,
and a couple chopped onions,
and a few tiny sprigs of oregano–
and let finish.
Vegetarian even. For Christ’s sake.
If you’re not already aware of it, the dried-beans thing is a revelation. But now I think I’m souring on the pressure cooker too.