Hey everyone, it is Brad, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, brad's pickled ham & bean soup w/ cheesey english muffins. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Brad's pickled ham & bean soup w/ cheesey English muffins is one of the most popular of recent trending foods in the world. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions daily. They are fine and they look fantastic. Brad's pickled ham & bean soup w/ cheesey English muffins is something which I have loved my entire life.

To begin with this particular recipe, we must first prepare a few components. You can have brad's pickled ham & bean soup w/ cheesey english muffins using 16 ingredients and 6 steps. Here is how you cook that.

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

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