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

Hey everyone, it is John, welcome to our recipe site. Today, we’re going to prepare a special dish, brad's pickled ham & bean soup w/ cheesey english muffins. It is one of my favorites food recipes. This time, I am going to 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. Wrap pickle around in blanket fashion. Combine the ham and pickled peppers in a food processor and pulse until they are finely chopped Transfer the deviled ham to a serving bowl. Brad's pickled ham & bean soup w/ cheesey English muffins step by step.

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

This is gonna smell and look delicious. Take the ham hocks out of the pan and set aside. Here is how you cook it. Brad's pickled ham & bean soup w/ cheesey English muffins Hey everyone, it's Brad, welcome to my recipe site.

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. Brad's pickled ham & bean soup w/ cheesey English muffins Hey everyone, it's Brad, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, brad's pickled ham & bean soup w/ cheesey english muffins. It is one of my favorites. For mine, I am going to make it a bit unique.

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