We've had bean appreciation threads and beans are really awesome. But have you considered onions?
White onions, yellow onions, green onions, red onions, spring onions. They're the humble workhorse of vegetables and we use them for everything. Raw, cooked, fried, pickled. They've been with us forever, we eat them every day.
Instead of water in the late caramelization process, you can use a little wine or vinegar instead. Helps to deglaze the pan, too.
But very little, as you don't want to fuck with it too much.
Yea deglazing is an art I've just begun to explore!