On cold and dreary winter days, I like to spice things up.
Hot peppers contain a compound — capsaicin — that causes the burning sensation when it comes into contact with your mouth.
Thousands of years ago, capsaicin was beneficial to the reproduction of wild peppers. Since birds don’t have pain receptors that respond to capsaicin, they could easily ingest the peppers, which are rich in nutrients. The pepper seeds remained unharmed in the birds’ digestive tracts, then were eliminated — and that led to the spread of these delightfully spicy plants.
Peppers were also among the earliest domesticated crops in the Americas. Peppers along with beans, corn and squash comprised the “big four” staple foods of many indigenous groups. Peppers contain cancer-fighting and anti-fungal properties, boost the metabolism and help ward off arthritis, stroke and heart disease.
This recipe combines peppers, other vegetables and fiber-rich beans to create a healthy, flavorful and satisfying soup.
SMOKY BLACK BEAN BISQUE
(From “My Perfect Pantry,” Page 49)
2 tablespoons extra-virgin olive oil
½ cup chopped carrot
½ cup fresh or frozen corn kernels (if fresh, from about 1 ear of corn)
½ cup chopped onion
Kosher salt
2 garlic cloves, finely chopped
2 teaspoons chili powder
1 teaspoon ground cumin
2 15-ounce cans black beans, rinsed and drained
1 canned chipotle pepper in adobo sauce, chopped, plus tablespoons adobo sauce
1 quart hot vegetable or chicken stock
2 tablespoons fresh lime juice
Fresh cilantro leaves, for garnish
Sour cream, for garnish
1. In a large saucepan, heat the oil over medium heat. Add the carrot, corn and onion and cook until the vegetables begin to soften, about 8 minutes. Season with salt.
2. Add the garlic, chili powder and cumin and cook until the spices are fragrant, about 1 minute. Add the beans and chipotle and sauce and stir just to combine. Pour in the stock and 1 cup water. Bring to a simmer and cook until thick and creamy, 35 to 40 minutes.
3. Stir in the lime juice and season with salt, if necessary. Puree the hot soup with a hand blender, if desired, or leave chunky. Serve in soup bowls with the cilantro and a dollop of sour cream.
Our assessment: Easy, peppy, delicious. I tried out the recipe with my friend Cela Sweeney of Fairborn. "This is the soup version of my bean salsa," she said. "It is delicious and perfect for winter."
Along with the soup I served popovers — the recipe comes from "Gluten-free 101: The Essential Beginner's Guide to Easy Gluten-free Cooking" by Carol Fenster. Find my review of the book and the recipe for Popovers on our website.
From the book: "My Perfect Pantry: 150 Easy Recipes from 50 Essential Ingredients" by Geoffrey Zakarian with Amy Stevenson and Margaret Zakarian; 304 pages, $30. Published by Clarkson Potter, 2014.
What you get: I love this book! From almonds and anchovies to cocoa powder, gelatin, peanut butter and 45 other pantry staples, you'll be able to create healthy and flavorful meals in no time. In addition, you'll learn some neat tricks, such as infusing ice cubes with Earl Grey tea.
In his own words: "I hope you will use this book to create and enjoy your own solid, robust pantry from which many meals and memories will grow."
About the Author
