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

Hello everybody, it’s Jim, welcome to our recipe site. 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 food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Brad's pickled ham & bean soup w/ cheesey English muffins is one of the most popular of current trending meals in the world. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Brad's pickled ham & bean soup w/ cheesey English muffins is something that I have loved my entire life. They are nice and they look wonderful.

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To begin with this recipe, we must 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 can achieve it.

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. Make ready 1/2 small onion, chopped
  4. Take Half tbs garlic powder
  5. Prepare 1 tsp each; white pepper, mustard seed,
  6. Make ready 1/2 tsp smoked paprika, Chile flakes,
  7. Get 2 bay leaves
  8. Take 4-6 allspice berries, depending on size
  9. Take 2 tbs cider vinegar
  10. Prepare Mesa flour
  11. Make ready For the muffins
  12. Take 4 English muffins, split
  13. Take Butter
  14. Get 8 slices cheddar cheese
  15. Make ready Fresh rosemary
  16. Get Tobasco sauce

If you want a simple, low carb, gluten-free snack or appetizer, make these ham cream cheese pickle roll ups! 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. If you are not serving right away, cover and refrigerate. Wrap pickle around in blanket fashion.

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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