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Sherried Black Bean And Ham Soup

By 36 Comments

This easy Sherried Black Bean and Ham Soup will make your weeknight cooking plans a pleasure. Adding sherry elevates this otherwise humble black bean soup to a special feel meal. Ready in about 45 minutes … Let’s take a look.

I consider soups and stews to be my specialty. Take a look at this full-flavored Bean and Beef Soup. It feeds an army with delicious pizzaz.

Black bean soup with ham and carrots.

I’ve made this easy ham and bean soup with canned beans for years. It’s one of those easy weeknight dinners that’s steaming in the bowl and on the table in a flash.

Canned black beans and a ham steak cooperate in making this a speedy meal. With just a quick saute of sliced carrots and chopped onions, everything is ready for a simmer. 

A quarter cup of Sherry adds a splash of sophistication. This easy black bean and ham soup is one of our favorites.

Table of contents

Ingredients You’ll Need

Ingredients to make black bean soup with ham.
  • Canned Black Beans
  • Sour Cream
  • Carrots
  • Ham Steak
  • Frozen Peas
  • Onion
  • Sherry
  • Olive Oil
  • Spices: Cumin, Oregano, Bay Leaf, Garlic

Ingredient Substitutions

  • Black Beans: Substitute cooked dried black beans. See instructions below.
  • Sour Cream: Substitute non-fat Greek Yogurt for a healthier choice.
  • Ham Steak: This recipe calls for a ham steak. This soup is a great soup to make after the Holidays. Black Bean Ham Soup is a great way to use left over ham.
  • Sherry: Dry vermouth, dry white wine, or dry Marsala wine.
  • Garlic: A minced shallot is always a good substitute for garlic.

Step by Step Instructions

Cooking carrots with onion.
Adding spices to cooked carrots and onions.
  1. Step 1: Heat oil in a Dutch oven over medium high heat. Add onion and carrot and cook until onion is soft, about 5 minutes. Add garlic and cook until fragrant. About 30 seconds.
  2. Step 2: Add cumin and oregano. Stir and cook for a few seconds or until fragrant.
Cooking black bean soup with ham.
  1. Step 3: Add canned black beans, water, cooked ham steak, sherry, chopped red pepper flakes and bay leaf. Simmer uncovered for 20 minutes. To serve spoon a few thawed peas on the bottom of each soup bowl. Ladle in the soup and top with a dollop of sour cream.

Frequently Asked Questions

Can I Use Dried Black Beans For This Recipe?

Yes. Even though ham and bean soup with canned beans makes this super easy, I like to put a cup of black beans in the crock pot in the morning. Add a bay leaf and let them cook on low all day. Pretty much as easy as getting out the can opener. And healthier.

Is Ham Steak Already Cooked?

IMPORTANT: Please be aware that some ham steaks are not cooked when purchased. They must be cooked before eating and USDA recommends an internal temperature of 145 degrees. If the package indicates that the ham steak is fully cooked, just add the ham when the recipe indicates. If the ham steak is not cooked, fry it in a pan with a little oil before starting this recipe.

Storage and Leftovers

  • Store any leftovers in an air tight container in the refrigerator for up to four days.
  • This black bean and ham soup will also freeze well. Place soup in a freezer safe container and store for up to 3 months.
  • To reheat, let the soup thaw in the refrigerator overnight. Re-heat either stove top or microwave.

Garnishes for Black Bean Ham Soup

With the bright color from the carrots, this soup doesn’t need much in the way of garnishes.

  • Sour Cream: I love a scoop of sour cream in this recipe. It adds a creamy note and a layer of tang.
  • Red Pepper Flakes: Spice things up with a pinch of heat.
  • Cilantro or Parsley: Chop either one of these and sprinkle on top for a splash of green and another layer of flavor.
  • Sweet Onion: Sprinkling fine chopped raw sweet onion is a common addition for Mexican Food. Especially Enchiladas. Try adding some on top of this black bean soup for a nice crunch.
  • Grated Cheese: Always welcome! To compliment these flavors I’d stick to grated Parmesan.

Recipe for Sherried Black Bean and Ham Soup

Black bean soup with ham and carrots.

I hope you give this easy black bean and ham soup recipe a try. From beginning to end, you’ll have this soup on the table in under an hour. It’s a tasty easy weeknight meal that’s loaded with flavor.

Soup and salad are a classic combination. Serve this with a simple tossed salad. Cornbread is also a great side dish for black bean soup.

Other Bean Soups To Try

One of the most popular bean soups on my site is this one for 15 Bean Soup Crock Pot Recipe. And here’s some more you might enjoy.

And if you’re soup lovers like us, don’t miss my soup category. I consider Soups and Stews to be my specialty. You’ll find lots of great recipes, including the most popular on my site for Anthony Bourdain’s New Mexico Style Beef Chili.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Black bean and ham soup garnished with sour cream.
Print Recipe
5 from 3 votes

Sherried Black Bean and Ham Soup

A wonderful and easy black bean and ham soup.  Great way to use left over ham.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Soup, Stews and Chilis
Cuisine: American
Servings: 4
Calories: 204kcal
Author: Lea Ann Brown

Ingredients

  • 1 Tablespoon Olive oil
  • 2 large Carrots cleaned and thin sliced
  • ½ large Sweet onion chopped
  • 4 cloves garlic diced
  • 2 teaspoon Ground cumin
  • 1 teaspoon Dried oregano
  • 4 Cups Water
  • 2 15-ounce canned black beans drained and rinsed well
  • 8 ounces ham steak fully cooked and chopped
  • ¼ cup Dry Sherry
  • ⅛ teaspoon Ground red pepper flakes
  • 1 bay leaf
  • ½ Cup Frozen peas thawed
  • Sour Cream for garnish

Instructions

  • Measure out frozen peas to thaw while you cook.
  • Heat oil in a large saucepan over medium high heat. Add carrots and onions. Cook for about 3 minutes until onions are tender and carrots are starting to cook. Add garlic and cook until tender.
  • Stir in cumin and oregano and cook about 30 seconds or until herbs are fragrant.
  • Stir in water, beans, ham, sherry, red pepper flakes and bay leaf. Bring to a boil then reduce heat and simmer uncovered for 20 minutes.
  • Remove and discard bay leaf. .To serve, ladle soup into bowls, sprinkle with a few peas and a dollop of sour cream.

Notes

For a fresher and healthier version. Just put a cup of dried black beans in the crock first thing in the morning. Add 3 cups water and a bay leaf and let them cook on low all day. Almost as easy as getting out the can opener for canned beans.
Sprinkle some chile powder on the sour cream for an added kick of heat and appearance.
IMPORTANT: Please be aware that some ham steaks are not cooked when purchased. They must be cooked before eating and USDA recommends an internal temperature of 145 degrees. If the package indicates that the ham steak is fully cooked, just add the ham when the recipe indicates. If the ham steak is not cooked, fry it in a pan with a little oil before starting this recipe.

Nutrition

Calories: 204kcal | Carbohydrates: 11g | Protein: 19g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 40mg | Sodium: 1176mg | Potassium: 538mg | Fiber: 3g | Sugar: 5g | Vitamin A: 6166IU | Vitamin C: 41mg | Calcium: 58mg | Iron: 2mg

Black Bean and Ham Soup with Sherry  …It’s What’s for Dinner.

Smoky Swiss Chard with Eggs

By 96 Comments

Adding preserved lemon, cumin and smoked paprika to Swiss chard makes for a super flavorful way to enjoy greens for breakfast. Served these greens with fried eggs.

Swiss chard and fried egg with an english muffin

What You Can Expect From This Recipe

Swiss Chard and eggs. It’s not exactly what you’d expect on a breakfast table in Colorado. Perhaps steak and eggs?

Thinking outside the box, this recipe which features Swiss chard and eggs will bring a whole new level of fresh and exciting flavors to your breakfast table.

This healthy breakfast recipe is earthy with smoked paprika, sultry with cumin, and lively with chili powder … you’ll simply savor every bite.

So jam packed full of flavor, and quick and easy to make, you’ll find yourself serving it time after time.

And with a sunny side up egg nestled alongside, what a delightful way to go green. And it’s a quick fix.

A recipe from Culinary School, let’s take a look.

Ingredients You’ll Need

Ingredients to make moroccan breakfast with eggs.
  • Swiss Chard (Rainbow Chard).
  • Garlic.
  • Preserved Lemon
  • Olive Oil
  • Parsley
  • Spices and Seasonings: Cumin, Smoked Paprika, Chili Powder and Red Pepper Flakes.
  • Eggs.

Ingredient Substitutions

  • Chard: Fresh spinach is the best substitute for Swiss Chard. Kale is also a good choice, but the leaves are tougher and will have to be cooked longer.
  • Garlic: Substitute a fine chopped medium shallot for the garlic.
  • Oil: If you don’t have olive oil, substitute a neutral oil such as Canola or vegetable oil.

Step by Step Instructions, It’s Easy!

Removing leaves from Swiss Chard.
Chopped Swiss Chard in a fry pan.
  • Step 1: Rinse and dry the leaves of the Swiss Chard. Use a knife to cut the leaves off of the tough large stems. Cut the leaves into large pieces, or stack them up, roll the stack of leaves and cut to create thin ribbons.
  • Step 2: Heat a skillet over medium high heat. Add the oil. Once the oil is hot add the chopped Swiss chard.
Cooking chopped Swiss chard in a fry pan with garlic.
Adding spices to Cooked Swiss Chard.
  • Step 3: Cook the chard until it becomes wilted. Add garlic and cook until the garlic becomes fragrant. About 1 minute.
  • Step 4: Add the cumin, chili powder and paprika. Stir, cover with a lid and turn down the heat to low. Let it steep and simmer for 5 minutes. Add the preserved lemon and stir.

For the Eggs: During the time you’re cooking the chard, fry two eggs. Over easy is always a good choice. Serve the cooked chard next to the fried eggs. Toast, English muffins, or flat bread is a good addition.

Is This Recipe Gluten Free?

If you don’t add bread as a side dish, this breakfast is naturally gluten free.

Variation

Serve these smoky flavored greens topped with a poached egg, rather than fried eggs.

Smoky Swiss Chard and Eggs

If you never tried greens for breakfast you in for a treat. The warm spices and style of recipes are some of my favorites.

If you’re looking for super healthy breakfast recipes for weight loss, this one is right up your alley. So healthy. So low-carb. So perfect.

More Easy Breakfast Recipes

And don’t miss my Breakfast Category. You’ll find plenty of fabulous recipes to start your day. Including the most popular breakfast recipe on my site for Hatch Chile Smothered Breakfast Burritos.

Swiss chard and fried egg with an english muffin
Print Recipe
4.80 from 5 votes

Smoky Swiss Chard and Fried Eggs

Swiss Chard with preserved lemon, smoked paprika and cumin make a wonderful side for fried eggs.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast Recipes
Cuisine: American
Diet: Gluten Free, Low Calorie, Low Fat
Servings: 2
Calories: 251kcal
Author: Lea Ann Brown

Equipment

  • Large Fry Pan

Ingredients

  • 3 Tablespoons olive oil or canola oil (divided)
  • 2 bunches Swiss chard red stems removed and rough chopped
  • 2 cloves garlic fine chopped
  • ½ teaspoon cumin
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon chili powder
  • 1 pinch salt
  • ¼ preserved lemon chopped, flesh only
  • 1 Tablespoon fresh parsley chopped
  • 1 pinch crushed pepper flakes for garnish

Instructions

  • Wash the Swiss chard leaves well and pat them dry with paper towels.
  • Use a knife to cut the leaves off of the tough large stems. Cut the leaves into large pieces, or stack them up, roll the stack of leaves and cut to create thin ribbons.
  • Heat a large fry pan over medium high heat. Add the oil and once the oil is hot add the chard and cook stirring frequently. When the chard start to wilt, add the garlic and cook until fragrant. About 1 minute.
  • Add the cumin, smoked paprika and chili powder. Stir and cover with a lid. Turn down the heat to low and let it steep for 5 minutes.
  • Stir in the preserved lemon and parsley. Stir and cover and cook on low for an additional 5 minutes.
  • In the meantime, fry two eggs. Or poach two eggs.
  • Plate the Chard, drizzle with a little olive oil and sprinkle with red chile flakes. Serve alongside eggs and toast, English muffin or flatbread.

Notes

If you don’t add bread as a side dish, this breakfast is naturally gluten free.
Fresh spinach is the best substitute for Swiss Chard. Kale is also a good choice, but the leaves are tougher and will have to be cooked longer.

Nutrition

Calories: 251kcal | Carbohydrates: 13g | Protein: 6g | Fat: 22g | Saturated Fat: 3g | Sodium: 646mg | Potassium: 1137mg | Fiber: 5g | Sugar: 3g | Vitamin A: 18714IU | Vitamin C: 94mg | Calcium: 158mg | Iron: 6mg

Moroccan Breakfast, Swiss Chard with Eggs … It’s what’s for Breakfast

Easy Turkey Lentil Soup with Barley

By 4 Comments

Turkey Lentil Soup is a perfect way to use up leftover cooked turkey. This soup requires minimal prep and delivers maximum flavor. Savory, herby and warming. Adding quick cooking barley makes this one healthy and hearty. If you’re looking for turkey soup without noodles this is a fresh easy recipe.

Lentil soup with turkey, barley and vegetables in a large white bowl.

What You Can Expect From This Recipe

This is a recipe for turkey soup without noodles. Keeping the ingredients fresh and healthy, will help you forget all of your Thanksgiving food sins.

If you initiate a Google search for leftover turkey soup recipes, more than likely you’ll find a glut of recipes with some sort of noodles. This turkey soup without noodles is a lighter option.

The seasonings used, basil, oregano, rosemary and thyme are pantry staples that you probably already have on hand.

Cozy up to this mellow soup filled with vegetables, lentils, barley and plenty of flavor is a perfect place to use some of that leftover Thanksgiving turkey or even leftover Turkey Breast.

If you’ve made your own stock from the turkey carcass, the flavor will be even richer. Canned chicken stock fills in nicely for this quick turkey lentil soup recipe.

Tip: if you’re using canned chicken broth, place a leftover turkey wing or turkey leg into the soup while simmering. The flavor from the skin, bones and meat will elevate the flavor. Remove the wing or leg before serving.

Ingredients You’ll Need

Ingredients to make lentil soup with turkey.
  • Chicken Broth.
  • Canned Tomatoes.
  • Fresh Vegetables: Celery, carrots and onion.
  • Turkey: This soup is perfect to use left over Thanksgiving turkey.
  • Lentils.
  • Butter.
  • Quick Cooking Barley.
  • Seasonings: Basil, oregano, rosemary and thyme.

Ingredient Substitutions

  • Broth: If you’ve made turkey broth from your Thanksgiving turkey carcass, please us it. Vegetable broth also works well here.
  • Lentils: If you can’t find Puy Lentils, choose any colored lentil from the bulk aisle section. Avoid red lentils as they cook too fast and will dissolve too quickly.
  • Turkey: Substitute cooked chicken or use meat from a rotisserie chicken.
  • Butter: Substitute olive oil or vegetable oil.
  • Barley: This recipe calls for quick cooking barley. If you use regular barley, adjust cooking time per package instructions.
  • Brown Rice: Brown rice is a good substitution for barley. Just adjust cooking time according to package instructions.

About French Puy Lentils. Lentilles de Puy are known for their small size and refined taste. They are prized by chefs not only for their peppery flavor, but they also have less starch which make they sturdy. They won’t get mushy as easily. If you can find them, I highly encourage you to use them in this soup.

How do you know if you’re getting official Puy lentils? Look for an AOP seal on the package, which certifies they’re truly Lentilles du Puy from France.

Step by Step Instructions … It’s Easy

Cooking vegetables to make turkey lentil soup.
  1. Step 1: Melt butter or heat oil in a Dutch oven over medium high heat. Add sliced carrots and celery and cook, stirring occasionally for about 7 minutes. Add onion and cook for another 5 minutes.
Adding broth to make turkey lentil soup.
Adding turkey and barley to make turkey lentil soup.
  1. Step 2: Add Chicken Broth, tomatoes, water and spices. Stir until all is mixed together. Add lentils and cook according to package instructions.
  2. Step 3: 10 minutes before lentils are to be done, add quick cooking barley, and turkey or chicken. Simmer until barley and lentils are tender.

Tip: Choose a can of small diced tomatoes to make this Turkey Lentil Soup. Smaller cuts will cook down and blend better for better texture. Red Gold Diced Tomatoes pictured above are a good choice here.

Questions You May Have

Can I Use Ground Turkey?

Yes, if you want to make ground turkey lentil soup rather than using leftover Thanksgiving turkey, purchase 1 pound of ground turkey. Add the ground turkey at the same time you add the vegetables. You can also use ground chicken or a rotisserie chicken.

Is This Turkey Lentil Soup Gluten Free?

No, barley is a grain that contains the protein gluten. If you’d like to make this gluten free, double the amount of lentils and omit the barley.

Do You Need To Soak Lentils Before Cooking?

You don’t have to, but soaking them will reduce the cooking time for them to become tender. The recipe card for this recipe does not include Instructions for soaking. That decision is up to you.

Storage and Reheating

This recipe makes a large batch. Store any leftovers in an air tight container. Store in the refrigerator for up to 2 days, or up to 4 days if you’ve just cooked your turkey within the past day. You can freeze Turkey Lentil Soup up to three months.

Reheat stovetop or microwave.

TIP: Freeze soup in a freezer zip-lock type bag. That way you can easily squeeze out the air and store the bag flat in the freezer, which saves room.

Tips For Success:

Please don’t skip sauteeing the vegetables to make this soup. A quick cook in butter or oil will bring out the flavor in celery, carrots and onions. It caramelizes the vegetables bringing a level of robust flavor to soups.

Recipe for Turkey Lentil Soup – No Noodles

Turkey soup with lentels and barley.

The lentils and barley give this turkey soup an earthy down home flavor. A true comfort food recipe that your family will love.

Bright and healthy with big chunks of carrot and celery, this turkey soup without noodles is one your family will embrace.

If you’re looking for an easy soup recipe using leftover turkey, I hope you give this one a try.

And don’t miss my Soup Category, you’ll find lots of brothy goodness there. Including the most popular soup recipe on my site, Anthony Bourdain’s New Mexico Style Beef Chili.

And no need to wait to reserve this as a Thanksgiving soup. Make this all season long using a rotisserie chicken. And speaking of rotisserie chicken, take a look at my recipe for Rotisserie Chicken Soup. Hearty and sassy with a Southwestern flair.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Turkey soup with lentels and barley.
Print Recipe
5 from 1 vote

Easy Turkey Lentil Soup (Turkey Soup Without Noodles)

The lentils and barley give this turkey soup an earthy and down-home flavor. Turkey lentil soup is a healthy and easy way to use up leftover Thanksgiving turkey.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Soup, Stews and Chilis
Cuisine: American
Servings: 10
Calories: 186kcal
Author: Lea Ann Brown

Ingredients

  • ½ cup Lentils French, regular green or red lentils
  • 3 Tablespoons unsalted butter or vegetable/canola oil
  • 2 carrots peeled and thick sliced
  • 2 ribs celery sliced cross ways
  • 1 cup yellow onion diced
  • 3 ½ cups chicken broth
  • 3 cups water 2 – 3 cups water, depending on how brothy you want the soup.
  • 1 turkey wing or leg
  • 16 ounce Canned chopped tomatoes undrained
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • ¼ teaspoon dried rosemary
  • ¼ teaspoon dried thyme
  • 2 cups Roasted Turkey or Chicken Cut into bite sized pieces
  • ½ cup Quick Cooking Barley

Instructions

  • Rinse lentils in a colander before using.
  • Melt butter or heat oil in a Dutch oven over medium high heat. Add sliced carrots and celery and cook, stirring occasionally for about 7 minutes. Add onion and cook for another 5 minutes.
  • Add Chicken Broth, tomatoes, water and spices. Stir until all is mixed together. 
  • If you want, add a whole turkey wing or leg. The bone and remaining meat will add flavor to the broth. You'll remove it when ready to serve.
  • Add lentils and cook according to package instructions. 10 minutes before lentils are to be done, add quick cooking barley, and turkey or chicken. Simmer until barley and lentils are tender.
  • Serve and garnish with chopped fresh parsley. Some grated Parmesan cheese is nice here. These are both optional.

Notes

This recipe calls for quick cooking barley which cooks in roughly 10 minutes. If using pearl barley, adjust cooking time instructions accordingly. 
If you want to make this without using leftover Thanksgiving turkey, purchase 1 pound of ground turkey. Add the ground turkey at the same time you add the vegetables. You can also use ground chicken or a rotisserie chicken.

Nutrition

Calories: 186kcal | Carbohydrates: 23g | Protein: 4g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 16mg | Sodium: 672mg | Potassium: 466mg | Fiber: 5g | Sugar: 5g | Vitamin A: 3720IU | Vitamin C: 20mg | Calcium: 64mg | Iron: 2mg

Turkey Lentil Soup … It’s what’s for Dinner

Bacon Jalapeno Cheese Ball Recipe

By 42 Comments

This Bacon Jalapeno Cheese Ball recipe is hands down the most popular appetizer I take to parties and pot lucks. With everyone’s favorite Southwestern ingredients rolled into one tidy package, it’s Irresistible and show stopping.

Bacon Jalapeno Cheese Ball served with crackers.

Cream cheese and shredded cheddar, kicked up with diced jalapenos, savory with bits of bacon, spiced with cumin and cilantro and finished with a squeeze of lime and you’ve got yourself a Texas style cheese ball winner.

Who can resist a jalapeno cheese ball with bacon?

It’s a perfect party appetizer because it’s easy to make, it can be made ahead to time, and there’s bacon involved.

It’s a perfect appetizer for the holidays, and even more perfect for football party food.

The only thing you’ll bring home is a shiny clean plate and spreader.

Every party needs this Southwestern cheese ball appetizer. Be ready to share the recipe, because they’ll ask.

Let’s take a look.

Ingredients You’ll Need

Ingredients to make a jalapeno cheeseball.
  • Cheddar Cheese
  • Cream Cheese
  • Cilantro
  • Bacon
  • Jalapeno Pepper
  • Pecans
  • Garlic
  • Worcestershire Sauce
  • Lime Juice
  • Spices: New Mexico Chile Powder and Cumin

Ingredient Substitutions

  • Chile Pepper: If jalapeno peppers are simply too spicy for you, substitute chopped Poblano Pepper.
  • Pecans: Walnuts will also work here.
  • Chile Powder: I almost exclusively use New Mexico Red Chile Powder in all of my recipes. If you don’t have access, use Ancho Chile Powder or Chipotle Chile Powder. Keep in mind Chipotle chile powder will bring a smoky flavor.

Step By Step Instructions, It’s Easy

Ingredients in a bowl to make a Jalapeno Cheeseball.
Mixing ingredients together to make a jalapeno cheeseball.
  • Step 1: Mix together the cream cheese, cheddar cheese, cilantro, garlic, cumin, cayenne, lime juice, Worcestershire sauce, half of the diced jalapeños and half of the crumbled cooked bacon.
  • Step 2: Using a sturdy spatula or spoon, mix the ingredients until well blended. Taste and adjust seasonings and add salt.
Bacon, jalapeno and pecans on a plate.
Rolling a cheeseball in jalapeno, bacon and pecans.
  • Step 3: Place the roasted pecans and remaining diced jalapeños and bacon on a plate. Stir together so well mixed. With your hands, roll the cheese mixture into a ball, then place on the plate and roll in the jalapeños, bacon and pecans until covered.

Tip: If you don’t want to use your hands to roll the cheese ball, place the cheese on a large piece of plastic wrap. Pull in the corners and twist them together to shape the ball. You may need to use your hands to perfect the shape.

Cheeseball rolled in jalapeno peppers, pecans and bacon.
  • Step 4: Chill covered for at least an hour before serving. Serve with sturdy crackers.
Can This Jalapeno Cheese Ball Be Made In Advance?

Yes. That’s the beauty of this recipe. Make the cheeseball a couple of days in advance. It will allow the flavors to blend and marry.

How Can I Make Jalapeno Peppers Less Hot?

Cut the top off the jalapeno peppers and using the handle of a fork or spoon, scrape out the seeds and veins. This is where the heat lies. Slice the jalapeno pepper open and cut out any remaining veins. Then chop.

Is This A Gluten Free Cheese Ball?

The cheese ball itself is naturally gluten free. If served with gluten free crackers or vegetables, then yes, you’ve created a gluten free cheese ball appetizer.

What To Serve With This Jalapeno Cheese Ball

  • A sturdy cracker is best. Triscuits, Ritz Crackers, and Club Crackers work well here.
  • Tortilla chips are too fragile, even if you use a cheese spreader.
  • Vegetables such as carrot, bell peppers, sliced cucumber and celery sticks are a good choice.
  • Pretzels
  • Bread: Choose a slender baguette. Slice thin and serve. Or place slices on a sheet pan, brush with olive oil or butter and lightly toast.

Tips For Success

  • Allow at least one hour for cream cheese to come to room temperature.
  • Purchase good quality cheddar cheese and grate it yourself. Bagged pre-shredded contains fillers to keep it from sticking together in the bag, it simply doesn’t taste as good as freshly grated.
  • Cut the Jalapeno pepper in as small of pieces as you can. This will distribute that beautiful chile pepper flavor and heat throughout the cheese ball.
  • Make sure your bacon is cooked to a crispy stage. Even crispy, the bacon will soften a bit when combined with the cheese.
  • Remove cheese ball about 15 minutes before serving so it softens slightly. This will simply make spreading on a cracker easier.

Storage

  • I’ve never had any leftovers with this recipe, but if you do, store in an airtight container in the refrigerator for up to 3 – 4 days. Let it sit at room temperature for about 15 minutes, then serve.

In Conclusion

I hope you give this party perfect Jalapeno Cheese-Ball Recipe recipe a try. It’s a perfect cheese ball appetizer for the holidays and beyond. And a great appetizer idea for a Super Bowl Party.

A recipe adapted from Lisa Fain, Homesick Texan.

More Cheese-y Party Appetizer Ideas

And one of our favorites for this easy microwave White Queso Recipe. A big bowl of tortilla chips never had it so good.

And if you’re looking for party appetizer recipes, don’t miss my Appetizer Category. You’ll find tons of finger food ideas. Including the most popular appetizer recipe on my site, Pear and Blue Cheese Crostini.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Bacon Jalapeno Cheese Ball served with crackers.
Print Recipe
5 from 1 vote

Bacon Jalapeno Cheese Ball Recipe

A wonderful South of the Border version of the classic cheese ball. 
Prep Time15 minutes
Cook Time0 minutes
resting time1 hour
Total Time1 hour 15 minutes
Course: Appetizer Recipes
Cuisine: Amerian
Diet: Gluten Free
Servings: 12
Calories: 103kcal
Author: Lea Ann Brown

Ingredients

  • 8 ounces cream cheese room temperature
  • ½ cup shredded cheddar cheese 4 ounces
  • 2 tablespoons chopped cilantro
  • 1 clove garlic minced
  • ¼ teaspoon ground cumin
  • ¼ teaspoon New Mexico Chile Powder or cayenne
  • 1 teaspoon lime juice
  • ½ teaspoon Worcestershire sauce
  • 2 jalapeños stems and seeds removed, diced, divided
  • 6 ounces cooked bacon about 6 slices of regular bacon or 4 slices thick cut bacon
  • ½ teaspoon Salt
  • ¼ cup chopped pecans roasted
  • Crackers for serving

Instructions

  • Mix together the cream cheese, cheddar cheese, cilantro, garlic, cumin, cayenne, lime juice, Worcestershire sauce, half of the diced jalapeños and half of the crumbled cooked bacon. Taste and adjust seasonings and add salt.
  • Place the roasted pecans and remaining diced jalapeños and bacon on a plate. Stir together so well mixed. With your hands, roll the cheese mixture into a ball, then place on the plate and roll in the jalapeños, bacon and pecans until covered.
  • Chill covered for at least an hour before serving. Serve with crackers.

Notes

Tips for Success:
  • Allow at least one hour for cream cheese to come to room temperature.
  • Purchase good quality cheddar cheese and grate it yourself. Bagged pre-shredded contains fillers to keep it from sticking together in the bag, it simply doesn’t taste as good as freshly grated.
  • Remove cheeseball about 15 minutes before serving so it softens slightly.
  • Cut the Jalapeno pepper in as small of pieces as you can. This will distribute that beautiful chile pepper flavor and heat throughout the cheese ball.
  • Make sure your bacon is cooked to a crispy stage. Even crispy, the bacon will soften a bit when combined with the cheese.
How To Roast Pecans: Heat oven to 350 degrees. Spread pecans on a sheet pan. Roast until fragrant, about 7 minutes. Watch them closely so they don’t burn.

Nutrition

Calories: 103kcal | Carbohydrates: 1g | Protein: 3g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 26mg | Sodium: 101mg | Potassium: 46mg | Fiber: 1g | Sugar: 1g | Vitamin A: 331IU | Vitamin C: 3mg | Calcium: 54mg | Iron: 1mg

Bacon Jalapeno Cheese Ball Recipe …It’s What’s for a Great Pot Luck Appetizer.

Jacques Pepin’s Beef Stew With Red Wine

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The quintessential beef stew, Jacques Pepin’s Beef Stew with Red Wine is a very special recipe. This red wine beef stew creates a luscious red wine sauce that you simply won’t believe.

And if you love hearty luscious beef stew recipes, don’t miss one of the most popular on my site for slow cooker Beef Stew With Mushrooms.

Jacques Pepin Red Wine Beef Stew in a white bowl.

This beef stew with red wine recipe brings a whole new meaning to the clever quote “I love cooking with wine and sometimes I even put it in the food“. One full 750ml bottle of a full-bodied red wine is the only liquid used to slow braise the beef for this stew.

This recipe appeared in Food and Wine Magazine and is actually a recipe from Jacques Pepin’s mother.

The combination of beef, pancetta, onions and red wine slow cooked in the oven, results in a thick gravy like sauce that’s earthy and rich in flavor.

The lead in description in Food and Wine Magazine reads: This is the quintessential beef stew. Jacques Pépin’s mother served it at her restaurant, Le Pélican, where she made it with tougher cuts of meat. Jacques likes the flatiron—a long, narrow cut that’s extremely lean but becomes tender and stays moist. He doesn’t use stock, demi-glace or even water in his stew, relying on robust red wine for the deep-flavored sauce.

Beef stew with red wine sounds irresistible and easy doesn’t it? Let’s take a look.

Table of contents

Ingredients You’ll Need

Roast
  • Beef: Two pounds of beef flat-iron, chuck roast, or a round roast like pictured above.
Ingredients to make red wine beef stew.
  • Red wine for French Beef Stew: 1-750 milliliter bottle red wine. Full bodied merlot, or cabernet sauvignon. Nothing too expensive, but still on a quality level that you would drink.
  • Carrots I like to find new small carrots. They’re small enough that they can be cooked in the stew whole, instead of slicing. If the bunch you choose has a few large carrots, just slice those.
  • Mushrooms: Cremini or baby bella.
  • Pancetta
  • Garlic
  • Bay Leaves
  • Sweet Onion
  • Olive Oil
  • Pearl onions, or Cipollino onions
  • Butter
  • Flour
  • Seasonings: Thyme, sugar, salt and freshly ground black pepper. Fresh thyme is preferred.

Step by Step Instructions

What Is Braising?

Braising is simple two step process where meat is seared until it’s well browned on both or all sides. It’s then partially submerged in liquid, routinely ½ way up the side of the meat. The meat is then slow-cooked at a moderately low temperature until the meat becomes very tender. Braising is my favorite way to cook meat during the cold months. The aroma that fills the house is intoxicating, and its classic comfort food at its best.

Searing chunks of chuck roast to make red wine beef stew.
Searing onions and chunks of chuck roast in a fry pan.
  1. Step 1: Chop the beef into 8 large chunks. Heat a large skillet over medium high heat. Add the oil. When the oil is hot, add the chunks of beef and brown on each side. This will take about 4 – 5 minutes per side.
  2. Step 2: Add the finely chopped onion and cook until tender. About 2 minutes. Add finely chopped garlic and cook until fragrant. About 1 minute.

Pro Tip: Don’t skip searing the meat. This is a crucial step in getting the most flavor out of this meal. Searing creates what is technically called Maillard reaction. Maillard reaction is the process where a crust is created. Simply stated, it’s responsible for the complex flavors and aroma that makes bread taste toasty, and a grilled or seared burger taste charred. It’s a technique that brings science to your cooking skills.

Adding flour to seared chuck roast.
Chunks of chuck roast and onions in a dutch oven, to make red wine beef stew.
  1. Step 3: Add the flour and stir to coat the meat with it.
  2. Step 4: Transfer the meat to a 6 – 7 quart Dutch oven.
Adding red wine to beef to make red wine beef stew.
Frying chopped pancetta in fry pan.
  1. Step 5: Add the wine, bay leaves and thyme. Cover the casserole and transfer it to the oven. Cook the stew for 1 ½ – 2 hours, or until the meat is very tender and the sauce is flavorful.
  2. Step 6: Meanwhile in the frypan, sautee the chopped pancetta until nicely browned. 
Carrots and mushrooms in a fry pan to make beef stew.
Fried carrots, mushrooms and onions for red wine beef stew.
  1. Step 7: Combine the pancetta, pearl onions, mushrooms and carrots. Add the remaining 1 tablespoon of olive oil, ¼ cup of water and a large pinch each of sugar, salt and pepper.
  2. Step 8: Bring to a boil, then cover and simmer until almost all of the water has evaporated, about 15 minutes. Uncover and cook over high heat, tossing, until the vegetables are tender and nicely browned, about 4 minutes.
Red wine beef stew with carrots and mushrooms.
  1. Step 9: To serve, stir some of the vegetables and lardons into the stew and scatter the rest on top as a garnish once its plated. Top with a little chopped fresh parsley and serve.

Common Questions

Can Red Wine Beef Stew Be Made In A Crock-pot?

I personally think a good quality large enameled cast iron Dutch oven is just as good as using a crockpot. It serves the same purpose of slow cooking this oven beef stew. Not to mention that this is a world class stew recipe from a world class chef. Do yourself a favor and follow his instructions. But if you need oven space, yes, use your crock pot. Cook time will increase to 7 – 8 hours. You’ll still need to cook the vegetables separately stove-top and add them at serving time.

Can I Use Packaged Baby Carrots?

If you can’t find whole baby carrots, then use small carrots that are packaged and labeled as “baby carrots”. Even though they’re not really baby carrots, they are a good size that will cook well and work well in this red wine beef stew. You can also use single bulk carrots. Just remove skin with a vegetable peeler and cut into large bite sized pieces.

Can I Use White Wine?

This is a recipe for red wine beef stew. And Jacques Pepin’s famous recipe and technique, let’s not fiddle with perfection. Use red wine for this traditional recipe and save the white wine for a braised chicken dish.

Tips for Success

  • Wisely cooking the vegetables separately with some pancetta, and adding them at the end, keeps the carrots sweet, the mushrooms earthy and the pearl onions crunchy. Not to mention void of purple color from the wine.
  • Choose a good piece of meat. Purchase a roast that is well marbled with veins of fat. This adds flavor to the sauce. Stay away from meat that is labeled as “stew meat”. It’s usually cuts of lean meat that simply won’t become tender.
  • Slow Cooking Beef Stew: Make this stew when you have extra time to follow Jacques Pepin’s instructions. It’s a little timely to prepare, but well worth every minute.

What To Serve With It

  • Beef Stew with Red Wine is pretty much a meal in itself. But if you want, serve it over buttery noodles, or with mashed potatoes and even polenta.

Jacques Pepin Beef Stew With Red Wine Recipe

This is truly a special and incredible stew recipe. The end result is tender fall apart chunks of beef and a wine reduction sauce that is a thick, opulent and rich treat.

A lovely special occasion meal for entertaining, or a special evening at home. This beef stew in red wine is our New Year’s Eve tradition. Served as a 2nd course to our traditional Pear and Blue Cheese Crostini Appetizer, it’s an elegant experience.

More Hearty Stew Recipes

Recommended: Try this Porter Beer Bison Stew. A broth spiked with a porter ale, whose flavor reminds one of a good quality strong coffee, serves as a rich flavor platform for a robust bowl of vegetable bison stew. 

And if you’re soup and stew lovers like us, don’t miss my category for Soup Recipes, you’ll find lots of slurp worthy recipes, including the most popular on my site for Anthony Bourdain’s New Mexico Style Beef Chili.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Jacques Pipin Red Wine Beef Stew.
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5 from 7 votes

Beef Stew With Red Wine Sauce

A French classic. The quintessential beef stew, Jacques Pepin's Beef Stew with Red Wine sauce is a very special dinner. A sauce that you won't believe.
Prep Time30 minutes
Cook Time2 hours
Total Time2 hours 30 minutes
Course: Main Course Beef
Cuisine: French
Servings: 6
Calories: 602kcal
Author: Lea Ann Brown

Equipment

  • 6-7 quart Dutch Oven
  • 1 large Fry pan

Ingredients

  • 1 tablespoon unsalted butter
  • 2 tablespoons olive oil divided
  • 2 pounds beef roast, trimmed beef flatiron steak or chuck Trimmed of any large pieces of fat. Use either flat iron or chuck roast, or round roast. Cut into 8 pieces.
  • 1 Tablespoon Salt divided
  • 2 teaspoons Freshly ground black pepper divided
  • 1 cup onion fine chopped
  • 1 tablespoon garlic fine chopped
  • 1 tablespoon all-purpose flour
  • 750 milliliter dry red wine
  • 2 bay leaves
  • 1 teaspoon dried thyme or a large sprig of fresh thyme
  • 5 ounces pancetta either a piece or a package of chopped pancetta
  • 15 pearl onions or cipollini onions, peeled
  • 15 cremini mushrooms
  • 15 baby carrots peeled
  • ½ teaspoon Sugar
  • Chopped fresh parsley for garnish

Instructions

  • Preheat the oven to 350°.
  • In a large enameled cast-iron casserole or a large skillet, melt the butter in 1 tablespoon of the olive oil. One the oil is hot, Arrange the meat in a single layer, (don't crowd) and season with salt and pepper. Cook over moderately high heat, turning occasionally, until well browned, about 4 minutes per side.
  • Add the chopped onion and garlic and cook over moderate heat, stirring occasionally, until the onion is softened, 5 minutes.
  • Add the flour and stir to coat the meat with it. If using a skillet, transfer the meat to a 6 – 7 quart Dutch oven.
  • Then deglaze the skillet with about a cup of the wine. bring to a boil, stirring to dissolve any brown bits stuck to the bottom of the pot. Add that to the Dutch oven with the beef.
  • Add the remaining wine, bay leaves and thyme.
  • Cover the casserole and transfer it to the oven. Cook the stew for 1 ½ hours – 2 hours, until the meat is very tender and the sauce is flavorful.
  • Meanwhile in the frypan, sautee the chopped pancetta until browned.
  • Combine the pancetta, pearl onions, mushrooms and carrots. Add the remaining 1 tablespoon of olive oil, ¼ cup of water and a large pinch each of sugar, salt and pepper.
  • Bring to a boil, then cover and simmer until almost all of the water has evaporated, about 15 minutes. Uncover and cook over high heat, tossing, until the vegetables are tender and nicely browned, about 4 minutes.
  • To serve, stir some of the vegetables and lardons into the stew and scatter the rest on top as a garnish. Top with a little chopped parsley and serve.

Notes

Tips For Success:
  • Wisely cooking the vegetables separately with some pancetta, and adding them at the end, keeps the carrots sweet, the mushrooms earthy and the pearl onions crunchy. Not to mention void of purple color from the wine.
  • Choose a good piece of meat. Purchase a roast that is well marbled with veins of fat. This adds flavor to the sauce. Stay away from meat that packaged as “stew meat”. It’s usually cuts of lean meat that simply won’t become tender.
  • Slow Cooking Beef Stew: Make this stew when you have extra time to follow Jacques Pepin’s instructions. It’s a little timely to prepare.
  • Red Wine For Beef Stew: Use a full bodied merlot, or cabernet sauvignon. Nothing too expensive, but still on a quality level that you would drink.

Nutrition

Calories: 602kcal | Carbohydrates: 19g | Protein: 35g | Fat: 34g | Saturated Fat: 13g | Cholesterol: 125mg | Sodium: 311mg | Potassium: 1139mg | Fiber: 3g | Sugar: 7g | Vitamin A: 3534IU | Vitamin C: 9mg | Calcium: 79mg | Iron: 5mg

Jacques Pepin’s Beef Stew With Red Wine Sauce …It’s What’s for Dinner.