Black Bean Ham Jalapeños (Print version)

Smoky ham and black beans combined with jalapeños create a warming, spicy winter stew.

# Required ingredients:

→ Meats

01 - 9 oz smoked ham, diced

→ Legumes

02 - 2.5 cups cooked black beans, drained and rinsed

→ Vegetables & Aromatics

03 - 1 large onion, diced
04 - 2 medium carrots, peeled and diced
05 - 2 celery stalks, diced
06 - 3 garlic cloves, minced
07 - 2 medium jalapeños, seeds removed and finely chopped
08 - 1 red bell pepper, diced

→ Liquids

09 - 6 cups low-sodium chicken or vegetable broth

→ Spices & Herbs

10 - 1 teaspoon ground cumin
11 - 1 teaspoon smoked paprika
12 - 0.5 teaspoon dried oregano
13 - 1 bay leaf
14 - Salt and black pepper to taste

→ Finishing Touches

15 - 2 tablespoons olive oil
16 - Fresh cilantro, chopped for garnish
17 - Lime wedges for serving

# How to make it:

01 - Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5 minutes until softened.
02 - Stir in garlic, jalapeños, and red bell pepper. Cook for 3 minutes until fragrant.
03 - Add diced ham and cook, stirring occasionally, for 4 minutes.
04 - Stir in cumin, smoked paprika, oregano, and bay leaf. Cook for 1 minute.
05 - Add black beans and pour in the broth. Bring to a boil, then reduce heat and simmer uncovered for 45 minutes, stirring occasionally.
06 - Remove bay leaf. For a thicker texture, use an immersion blender to partially purée the soup if desired.
07 - Season with salt and black pepper to taste.
08 - Ladle soup into bowls. Garnish with fresh cilantro and serve with lime wedges if desired.

# Expert Advice:

01 -
  • It comes together faster than you'd expect for something this deeply satisfying and flavorful.
  • The jalapeños provide a gentle heat that wakes up your palate without overpowering the smoky ham sweetness.
  • One pot means less cleanup and more time enjoying what matters.
02 -
  • The thirty-minute simmer time is the minimum—giving it forty-five minutes really allows the flavors to marry and deepen in a way that tastes almost like you spent hours on this.
  • Rinsing canned beans is non-negotiable if you want clean, bright flavors rather than a soup that tastes overly salty and starchy.
03 -
  • If you prefer thicker soup, reserve some cooked beans before adding the broth, then mash them and stir back in—this gives you creamy texture without diluting the broth.
  • Leave the jalapeño seeds in if you love heat, or remove them entirely if you want warmth without fire, and taste as you go so you're in control of the final burn.
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