Bacon, ;) and put them in a flavorful broth or gravy. When you cook them, use whole mirepoix, add aromatics like bay leaf and parsley. But really they're kinda like tofu, forget it if you want to get flavor into the bean itself.
So for example when I cook my red beans for red beans and rice, I will cook it with a ham hock, then remove everything and use some of the liquid and puree some of the beans with it. This makes for a "gravy" of sorts.