Black Bean Ham Jalapeños (Printer View)

Smoky ham and black beans combine with jalapeños for a spicy, hearty winter warming dish.

# Components:

→ 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, optional

# Method steps:

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 consistency, 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 -
  • The smoky ham and jalapeños create this unexpected warmth that builds with each spoonful, not the kind that burns but the kind that lingers.
  • It comes together in under two hours but tastes like it simmered all day, which makes you feel like you've actually accomplished something in the kitchen.
  • Leftovers taste even better the next day, so you're basically getting two good meals out of one cooking session.
02 -
  • The first time I didn't remove the jalapeño seeds, my friend who doesn't like heat told me it was perfect, and my other friend said I'd ruined it—this taught me that customizable heat is better than one-size-fits-all assumptions.
  • Letting it simmer for the full forty-five minutes is non-negotiable; I once rushed it to thirty minutes because I was hungry and it tasted flat and rushed, like I'd cheated.
03 -
  • Dice your ham into small cubes rather than chunks—it distributes better and makes every spoonful balanced instead of sometimes getting a huge piece and sometimes none.
  • If you're using canned beans, rinse them well under cold water to remove excess sodium that can make the soup taste tinny.
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