Fixed beans and rice last night. The beans were seasoned with a ham hock, epazote, asafoetida, cilantro, hoja santa, chili powder, and black cumin.
The epazote, hoja santa and cilantro are common seasonings for beans in Mexico. The asafoetida is often used with lentils in India, so I assumed it would work as well.
I also added fenugreek. It's not a spice I'm very familiar with, but it's in the bean/pea family, so I thought it might be a good match for that reason. I'm going to study fenugreek some more later. Also, I've read that fenugreek leaves can be used for seasoning, but I've never seen them for sale anywhere.
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