Ding ding! You are the geek!
I love the ideas behind Indian spicing... when one cooks a bean, one must also add asafaetida, turmeric, ginger, or a combination, otherwise one will get the airs, lol... it's like South Asian beano!

I never cook beans and rice together though, as I feel the texture of both suffer, but do them separately and combine them right before serving, and this includes black beans and yellow rice- also, I find that the dusky color of the black beans can really ruin the visual aesthetic of a dish if it is allowed to spread beyond the bens themselves. And chili... beans get served on the side!!! lol