Black Bean Ham Jalapeños (Printable)

A smoky, spicy mix of ham, black beans, and jalapeños perfect for cozy winter meals.

# What You Need:

→ 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 in under two hours and tastes like you've been simmering it all day.
  • The jalapeños give you that perfect kick without overwhelming the other flavors—heat without anger, as I like to say.
  • One pot means less cleanup, more time enjoying a bowl while it's still steaming.
  • It freezes beautifully, so batch cooking this is a gift to your future self.
02 -
  • If you use canned black beans, rinse them well or the soup will turn grey and cloudy—nobody wants that.
  • Taste as you go during the simmering stage, because beans continue to soften and flavors deepen, which means you might need less salt than you think at first.
03 -
  • Use quality smoked ham because it's really the star here—this isn't the place to cut corners on the main flavor player.
  • If you want serious heat, leave the jalapeño seeds in or add a quarter teaspoon of cayenne pepper, but add it slowly because heat builds as the soup sits.
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