I add 1-2 bay leaves, as they help take the gasiness out of the beans, they just don't add flavor I found out in an herb book. I also add a strip of kombu (seaweed) crumbled up while the beans cook.
After the beans are cooked I add any of the following: diced carrot, parsnip, slivered leeks, olive or flax seed oil, 1-2 tsp cumin powder, crushed fresh garlic to taste or garlic powder, 1/2 butternut squash peeled, seeded and diced into bite sized chunks, 1 red garnet yam peeled and diced, 1-2 celery sticks diced or sliced, 1-2 tsp salt or Bragg's. I stay away from nightshades (peppers and tomatoes or eggplant because they tend to be inflammatory). The sky/fridge is the limit!
When the beans and veggies are done, I puree 1-3 cups of the mixture in my VitaMix (or blender) and pour back into the pot and have a nice thick bean stew or soup.www.dietdessertndogs.com
both have a SOS Kitchen Challenge, adzuki beans the star this month. Check it out their adzuki bean spreads!