This warming spice transforms humble beans into something special.

Beans are a blank canvas for cooking, with a mild, earthy flavor that absorbs any ingredient, whether it's garlic, chilies, smoky spices, or fresh herbs. The secret to adding even more complexity is cardamom. There are two types to choose from, so you can add a warm or smoky note that pairs well with almost any spice palette.

Green cardamom (the most common type found in supermarkets) is bright, floral, and slightly sweet, with citrus and minty notes. One excellent recipe that uses it is the Indian chickpea curry chana masala (yes, chickpeas are legumes). In this recipe, the chickpeas are macerated in oil with cumin, coriander, and cinnamon before adding the tomatoes, which gives them a bright, herbal, and citrusy flavor. If cumin and coriander make you think of a legume chili, keep in mind that cardamom, while not the usual combination, would add a special touch. Green cardamom is also popular in sweet dishes, so you might consider adding it to baked beans with maple syrup or molasses, where it will pair well with flavors like allspice or ginger.

Black cardamom is more intense, with a smoky, resinous note that pairs well with cumin or smoked paprika. It's a staple in South Asian legume dishes and would likely work well in heartier or more intensely flavored legume dishes. Refried beans are one option, or perhaps cowboy beans with beef.

How to use different types of cardamom

Cardamom is sold in whole pods, loose seeds, or powder, and its use depends on the type you buy. Whole pods are best cooked over low heat, toasted, or infused in hot oil or ghee to intensify their flavor. The seeds are usually ground before adding them to recipes, and this may be preferable to buying pre-ground cardamom, as it tends to lose flavor over time; ground cardamom is probably an easier option to start with, as it eliminates the extra step of toasting or infusing.

In any case, cardamom often appears alongside spices that already add a lot of flavor to your bean stew: cumin, coriander, cinnamon, cloves, or chilies. If you're using green cardamom in a chili, as mentioned earlier, about three pods for a six- to eight-person recipe will probably be enough; for ground cardamom, start with half a teaspoon. For black cardamom in a stew, one pod is probably sufficient, unless you're making a large batch. Ground black cardamom is quite strong, so it might be best to use just pods. Be careful not to confuse them. If you swap them, you'll notice: the green one won't have that intense, smoky flavor, while the black one can mask more delicate flavors.

In general, you probably don't want to simply mix cardamom and beans. Instead, incorporate them into an existing recipe to complement the flavors of warming spices. Start with a small amount, and if you like the result, you can always add more.