As the weather is up for it, cold, blowy, it is bean baking weather, season for slow casseroles. Yesterday I did a large pot of Boston Beans, and never one for the straight recipe I added a single star anise for the pot. Sometimes I put a whole chili in but this batch had about half a teaspoon of Japanese chili powder, the sort you find in Noodle bars which I have for gyoza, this has another ingredient, maybe flakes of noro or shiso? In any case it was a happy addition.
PS A reader told me they wanted the recipe for the braised red cabbage I wrote about a while back - so, taking heed [not my usual style] you can find my recipe for Boston Beans on the Recipe page.