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

Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, brad's pickled ham & bean soup w/ cheesey english muffins. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

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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 simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. Brad's pickled ham & bean soup w/ cheesey English muffins is something which I have loved my whole life. They are nice and they look wonderful.

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

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

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Steps 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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