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 page. Today, I’m gonna show you how 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 bit tasty. This will be really delicious.

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To begin with this particular recipe, we have to first prepare a few ingredients. You can cook 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:
  1. Make ready 2 (15 Oz) cans pinto beans
  2. Take 1 lb ham steak, cubed
  3. Take 1/2 small onion, chopped
  4. Make ready Half tbs garlic powder
  5. Take 1 tsp each; white pepper, mustard seed,
  6. Get 1/2 tsp smoked paprika, Chile flakes,
  7. Take 2 bay leaves
  8. Prepare 4-6 allspice berries, depending on size
  9. Take 2 tbs cider vinegar
  10. Prepare Mesa flour
  11. Take For the muffins
  12. Get 4 English muffins, split
  13. Get Butter
  14. Prepare 8 slices cheddar cheese
  15. Take Fresh rosemary
  16. Get Tobasco sauce

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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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