How to Prepare Appetizing Brad's pickled ham & bean soup w/ cheesey English muffins

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We hope you got insight from reading it, now let’s go back to brad's pickled ham & bean soup w/ cheesey english muffins recipe. To cook brad's pickled ham & bean soup w/ cheesey english muffins you only need 16 ingredients and 6 steps. Here is how you do it.

The ingredients needed to cook Brad's pickled ham & bean soup w/ cheesey English muffins:

  1. Get 2 (15 Oz) of cans pinto beans.
  2. Get 1 lb of ham steak, cubed.
  3. Use 1/2 of small onion, chopped.
  4. Get Half of tbs garlic powder.
  5. Take 1 tsp of each; white pepper, mustard seed,.
  6. You need 1/2 tsp of smoked paprika, Chile flakes,.
  7. Get 2 of bay leaves.
  8. Take 4-6 of allspice berries, depending on size.
  9. You need 2 tbs of cider vinegar.
  10. Prepare of Mesa flour.
  11. Take of For the muffins.
  12. Take 4 of English muffins, split.
  13. Prepare of Butter.
  14. Prepare 8 slices of cheddar cheese.
  15. You need of Fresh rosemary.
  16. Prepare of Tobasco sauce.

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..

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