Food pairing and flavour combinations are a complicated science that can be learnt in the kitchen through a combination of experience, trial and error, tradition, culture and personal preferences.
But where do you start when you want to introduce a new flavour combination or ingredient successfully first off?
By taking a methodical approach and employing some basic building blocks of taste and flavour combinations anything is possible. Try listening to Grant Achatz's simple explanation of the process he refers to as 'flavour bouncing'. See what ingredients he comes up out with to go with a starting ingredient of white beans.