Brad's pickled ham & bean soup w/ cheesey English muffins
Brad's pickled ham & bean soup w/ cheesey English muffins

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, brad's pickled ham & bean soup w/ cheesey english muffins. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Brad's pickled ham & bean soup w/ cheesey English muffins is one of the most well liked of recent trending foods on earth. It is enjoyed by millions daily. It’s easy, it is fast, it tastes delicious. Brad's pickled ham & bean soup w/ cheesey English muffins is something which I have loved my entire life. They’re fine and they look fantastic.

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To begin with this recipe, we must first prepare a few ingredients. You can have brad's pickled ham & bean soup w/ cheesey english muffins using 16 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Brad's pickled ham & bean soup w/ cheesey English muffins:
  1. Prepare 2 (15 Oz) cans pinto beans
  2. Prepare 1 lb ham steak, cubed
  3. Take 1/2 small onion, chopped
  4. Take Half tbs garlic powder
  5. Make ready 1 tsp each; white pepper, mustard seed,
  6. Prepare 1/2 tsp smoked paprika, Chile flakes,
  7. Take 2 bay leaves
  8. Take 4-6 allspice berries, depending on size
  9. Get 2 tbs cider vinegar
  10. Make ready Mesa flour
  11. Prepare For the muffins
  12. Prepare 4 English muffins, split
  13. Make ready Butter
  14. Make ready 8 slices cheddar cheese
  15. Get Fresh rosemary
  16. Take Tobasco sauce

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Instructions to make Brad's pickled ham & bean soup w/ cheesey English muffins:
  1. Add beans, onions, and ham to a LG saucepot. Just cover with water.
  2. Add rest of the bean ingredients except mesa. Bring to a simmer. Simmer 20-25 minutes. Stir often.
  3. Heat a dry fry pan over medium low heat. Butter split muffins. Toast in pan until golden brown.
  4. Place on a baking sheet. Place a cheese slice on top. Bake at 425 until cheese is well melted. 5-7 minutes
  5. 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.
  6. 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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