Hey everyone, hope you’re having an amazing day today. Today, we’re going 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 will make it a little bit unique. This will be really delicious.

Brad's pickled ham & bean soup w/ cheesey English muffins is one of the most favored of recent trending meals in the world. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes delicious. They are nice and they look wonderful. Brad's pickled ham & bean soup w/ cheesey English muffins is something which I’ve loved my entire life.

To begin 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. Prepare 1 lb ham steak, cubed
3. Prepare 1/2 small onion, chopped
4. Take Half tbs garlic powder
5. Get 1 tsp each; white pepper, mustard seed,
6. Prepare 1/2 tsp smoked paprika, Chile flakes,
7. Get 2 bay leaves
8. Make ready 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. Prepare Butter
14. Make ready 8 slices cheddar cheese
15. Prepare Fresh rosemary
16. Prepare Tobasco sauce

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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