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

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Obviously, it’s not hard to start integrating healthy eating into your daily lifestyle.

We hope you got insight 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 achieve that.

The ingredients needed to cook Brad's pickled ham & bean soup w/ cheesey English muffins:
  1. Use 2 (15 Oz) cans pinto beans
  2. Prepare 1 lb ham steak, cubed
  3. Provide 1/2 small onion, chopped
  4. Provide Half tbs garlic powder
  5. Prepare 1 tsp each; white pepper, mustard seed,
  6. Prepare 1/2 tsp smoked paprika, Chile flakes,
  7. Provide 2 bay leaves
  8. Use 4-6 allspice berries, depending on size
  9. You need 2 tbs cider vinegar
  10. Provide Mesa flour
  11. Provide For the muffins
  12. Get 4 English muffins, split
  13. You need Butter
  14. Prepare 8 slices cheddar cheese
  15. Get Fresh rosemary
  16. You need Tobasco sauce
Steps 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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