Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, brad's pickled ham & bean soup w/ cheesey english muffins. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
Brad's pickled ham & bean soup w/ cheesey English muffins is one of the most favored of recent trending meals on earth. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions every day. Brad's pickled ham & bean soup w/ cheesey English muffins is something which I have loved my whole life. They’re nice and they look wonderful.
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To begin with this recipe, we have to first prepare a few components. You can have brad's pickled ham & bean soup w/ cheesey english muffins using 16 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Brad's pickled ham & bean soup w/ cheesey English muffins:
- Make ready 2 (15 Oz) cans pinto beans
- Take 1 lb ham steak, cubed
- Make ready 1/2 small onion, chopped
- Take Half tbs garlic powder
- Prepare 1 tsp each; white pepper, mustard seed,
- Get 1/2 tsp smoked paprika, Chile flakes,
- Prepare 2 bay leaves
- Make ready 4-6 allspice berries, depending on size
- Get 2 tbs cider vinegar
- Make ready Mesa flour
- Make ready For the muffins
- Get 4 English muffins, split
- Get Butter
- Get 8 slices cheddar cheese
- Prepare Fresh rosemary
- Get Tobasco sauce
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Steps to make Brad's pickled ham & bean soup w/ cheesey English muffins:
- Add beans, onions, and ham to a LG saucepot. Just cover with water.
- Add rest of the bean ingredients except mesa. Bring to a simmer. Simmer 20-25 minutes. Stir often.
- Heat a dry fry pan over medium low heat. Butter split muffins. Toast in pan until golden brown.
- Place on a baking sheet. Place a cheese slice on top. Bake at 425 until cheese is well melted. 5-7 minutes
- While bean soup is simmering, slowly add Mesa stirring constantly until soup is desired consistency. I used a little over 1/8 of a cup.
- Put bean soup in a bowl. Arrange muffins on top. Garnish with fresh rosemary and a few drops of tobasco sauce. Serve immediately. Enjoy.
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