Hello everybody, 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 will make it a bit tasty. This is gonna smell and look delicious.
Brad's pickled ham & bean soup w/ cheesey English muffins is one of the most popular of current trending foods on earth. It is easy, it is quick, it tastes yummy. It is enjoyed by millions every day. Brad's pickled ham & bean soup w/ cheesey English muffins is something which I’ve loved my entire life. They’re fine and they look fantastic.
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To begin with this recipe, we must 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 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
- Get 1 lb ham steak, cubed
- Make ready 1/2 small onion, chopped
- Take Half tbs garlic powder
- Make ready 1 tsp each; white pepper, mustard seed,
- Prepare 1/2 tsp smoked paprika, Chile flakes,
- Prepare 2 bay leaves
- Get 4-6 allspice berries, depending on size
- Get 2 tbs cider vinegar
- Get Mesa flour
- Make ready For the muffins
- Prepare 4 English muffins, split
- Make ready Butter
- Prepare 8 slices cheddar cheese
- Prepare Fresh rosemary
- Make ready Tobasco sauce
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Instructions 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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