Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, brad's pickled ham & bean soup w/ cheesey english muffins. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Brad's pickled ham & bean soup w/ cheesey English muffins is one of the most favored of recent trending foods on earth. It is enjoyed by millions daily. It’s easy, it is quick, it tastes delicious. They’re fine and they look fantastic. Brad's pickled ham & bean soup w/ cheesey English muffins is something which I’ve loved my whole life.
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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 it.
The ingredients needed to make Brad's pickled ham & bean soup w/ cheesey English muffins:
- Take 2 (15 Oz) cans pinto beans
- Make ready 1 lb ham steak, cubed
- Take 1/2 small onion, chopped
- Prepare 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
- Prepare 2 tbs cider vinegar
- Take Mesa flour
- Take For the muffins
- Make ready 4 English muffins, split
- Get Butter
- Prepare 8 slices cheddar cheese
- Get Fresh rosemary
- Take Tobasco sauce
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Steps 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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