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

Hey everyone, it’s Brad, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, brad's pickled ham & bean soup w/ cheesey english muffins. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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To get started with this recipe, we have to 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 it.

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