Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a special dish, brad's pickled ham & bean soup w/ cheesey english muffins. One of my favorites food recipes. This time, I will 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 well liked of current trending meals on earth. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. Brad's pickled ham & bean soup w/ cheesey English muffins is something that I’ve loved my entire life. They’re fine and they look fantastic.

To get started with this particular 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 that.

The ingredients needed to make Brad's pickled ham & bean soup w/ cheesey English muffins:

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