Black Bean Ham Jalapeños (Print)

A smoky, spicy blend of ham, black beans, and jalapeños for a warming comfort dish.

# Ingredients:

→ Meats

01 - 9 oz smoked ham, diced

→ Legumes

02 - 2.5 cups cooked black beans or two 14 oz cans, 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

# Instructions:

01 - Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery. Sauté for 5 minutes until vegetables begin to soften.
02 - Stir in minced garlic, chopped jalapeños, and diced red bell pepper. Cook for 3 minutes until fragrant.
03 - Add diced ham and cook, stirring occasionally, for 4 minutes until ham is heated through.
04 - Stir in ground cumin, smoked paprika, dried oregano, and bay leaf. Cook for 1 minute to release aromatic compounds.
05 - Add black beans and pour in broth. Bring to a boil over medium-high heat, then reduce heat to low and simmer uncovered for 45 minutes, stirring occasionally.
06 - Remove bay leaf. For thicker consistency, use an immersion blender to partially purée soup, leaving some beans intact for textural contrast.
07 - Taste soup and adjust seasoning with salt and black pepper as needed.
08 - Ladle soup into bowls. Garnish with fresh chopped cilantro and serve with lime wedges on the side.

# Pro Tips:

01 -
  • It comes together in under two hours and tastes like it simmered all day long.
  • The jalapeños give you just enough kick without overwhelming the smoky ham and earthy beans.
  • One pot means cleanup is practically nonexistent, which matters on cold nights when you just want to rest.
02 -
  • Remove the bay leaf before serving—I learned this the hard way when someone bit into it and made a face that still makes me laugh.
  • If you're worried about heat, remove the jalapeño seeds before cooking; if you love heat, leave them in or add a pinch of cayenne toward the end.
03 -
  • For a vegetarian version, skip the ham and add a teaspoon of liquid smoke to replicate that smokiness—your soup will be equally delicious and filling.
  • Make a double batch and freeze half; this soup becomes an instant meal on nights when cooking feels impossible.
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