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

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Brad's pickled ham & bean soup w/ cheesey English muffins A quick weeknight meal. Brad's pickled ham & bean soup w/ cheesey English muffins Hey everyone, it's Louise, welcome to our recipe site. Today, we're going to make a distinctive dish, brad's pickled ham & bean soup w/ cheesey english muffins. This time, I'm gonna make it a bit tasty.

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

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

Brad's pickled ham & bean soup w/ cheesey English muffins step by step. Add beans, onions, and ham to a LG saucepot. Brad's pickled ham & bean soup w/ cheesey English muffins Hey everyone, it's Brad, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, brad's pickled ham & bean soup w/ cheesey english muffins.

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.

Brad's pickled ham & bean soup w/ cheesey English muffins Hey everyone, it's Brad, welcome to my recipe site. 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. For mine, I am going to make it a bit unique. Brad's pickled ham & bean soup w/ cheesey English muffins.

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