Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, brad's pickled ham & bean soup w/ cheesey english muffins. 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 popular of recent trending foods on earth. It’s appreciated by millions daily. It is easy, it is fast, it tastes yummy. Brad's pickled ham & bean soup w/ cheesey English muffins is something that I have loved my entire life. They are nice and they look fantastic.
Great recipe for Brad's pickled ham & bean soup w/ cheesey English muffins. Pickling spices add an interesting twist to an old favorite. Dan teaches Bridget how to make bread-and-butter pickles at home.
To begin with this recipe, we have to prepare a few components. You can have 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:
- Get 2 (15 Oz) cans pinto beans
- Make ready 1 lb ham steak, cubed
- Take 1/2 small onion, chopped
- Get Half tbs garlic powder
- Get 1 tsp each; white pepper, mustard seed,
- Get 1/2 tsp smoked paprika, Chile flakes,
- Make ready 2 bay leaves
- Prepare 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
- Make ready 8 slices cheddar cheese
- Prepare 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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