I think every culture that eats meat and has beans puts them together in some form or another. I love that such a frugal use of ingredients can produce such filling and copious amounts of food.
I was fascinated to find out about ghormeh sabzi from this FTC thread and made some last night from a NY Times recipe. Fascinating version of the meat and beans archetype with the rarer incorporation of cooked greens (herbs) into the dish itself.