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Before you jump to Brad's pickled ham & bean soup w/ cheesey English muffins recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Life.
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We hope you got benefit from reading it, now let’s go back to brad's pickled ham & bean soup w/ cheesey english muffins recipe. You can have brad's pickled ham & bean soup w/ cheesey english muffins using 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:
- Provide 2 (15 Oz) cans pinto beans
- Get 1 lb ham steak, cubed
- Use 1/2 small onion, chopped
- Take Half tbs garlic powder
- Get 1 tsp each; white pepper, mustard seed,
- Use 1/2 tsp smoked paprika, Chile flakes,
- Take 2 bay leaves
- You need 4-6 allspice berries, depending on size
- You need 2 tbs cider vinegar
- Get Mesa flour
- Get For the muffins
- Prepare 4 English muffins, split
- Provide Butter
- Prepare 8 slices cheddar cheese
- Take Fresh rosemary
- Use Tobasco sauce
Instructions 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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