Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to prepare 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 will be really delicious.
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Brad's pickled ham & bean soup w/ cheesey English muffins is one of the most favored of recent trending foods on earth. It’s appreciated by millions daily. It is easy, it is fast, it tastes yummy. Brad's pickled ham & bean soup w/ cheesey English muffins is something which I’ve loved my whole life. They are fine and they look fantastic.
To get started with this particular recipe, we have to 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 can achieve it.
The ingredients needed to make Brad's pickled ham & bean soup w/ cheesey English muffins:
- Prepare 2 (15 Oz) cans pinto beans
- Get 1 lb ham steak, cubed
- Take 1/2 small onion, chopped
- Make ready Half tbs garlic powder
- Get 1 tsp each; white pepper, mustard seed,
- Prepare 1/2 tsp smoked paprika, Chile flakes,
- Get 2 bay leaves
- Prepare 4-6 allspice berries, depending on size
- Get 2 tbs cider vinegar
- Prepare Mesa flour
- Take For the muffins
- Prepare 4 English muffins, split
- Prepare Butter
- Take 8 slices cheddar cheese
- Make ready Fresh rosemary
- 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.
Steps 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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So that is going to wrap it up for this special food brad's pickled ham & bean soup w/ cheesey english muffins recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
