A staple for me is to sautee some garlic and chopped onion in chicken fat or olive oil in a pressure cooker, add bay leaves, black pepper, a small pile of cumin and an even larger pile of paprika, and some parsley, with the (salted)water+beans. I'll usually do this with black beans supplemented with ~20% pinto.
Augment it for other bean types... just look up recipes for what herbs/spices goes well with them. Cumin and paprika works with a lot of them, heavier cumin with lentils, heavier paprika with kidney beans. Garbonzo I usually leave out the cumin and paprika altogether, and add rosemary.
Kidney beans you can turn into a sort of poor man's vegan chili just by adding a mountain of paprika, it turns into a sauce with the disintegrating beans. I'll omit the onions, garlic, and bay leaves for that mode, and just add some raw chopped onions to the bowl like you would with chili.