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

Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, brad's pickled ham & bean soup w/ cheesey english muffins. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

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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 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:
  1. Get 2 (15 Oz) cans pinto beans
  2. Make ready 1 lb ham steak, cubed
  3. Get 1/2 small onion, chopped
  4. Take 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. Make ready 2 tbs cider vinegar
  10. Take Mesa flour
  11. Get For the muffins
  12. Get 4 English muffins, split
  13. Take Butter
  14. Get 8 slices cheddar cheese
  15. Get 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. Here is how you cook it. Smoked ham and pickled mushrooms on wooden table.

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.

Here is how you cook it. Smoked ham and pickled mushrooms on wooden table. Panoramic shot of rye bread with smorrebrod sandwiches on Pickled ham hock. Tasty shawarma with fresh vegetables and meat, lavash, pita, ap. Watch as Brad makes his favorite, crunchy, half-sour pickles using a salt brine and a blend of tasty spices.

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