Hello everybody, it is Brad, welcome to my recipe site. Today, I will show you a way to make a special dish, brad's pickled ham & bean soup w/ cheesey english muffins. One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

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To begin with this particular recipe, we have to 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. 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. Take 4-6 allspice berries, depending on size
9. Take 2 tbs cider vinegar
10. Prepare Mesa flour
11. Get For the muffins
12. Get 4 English muffins, split
13. Get Butter
14. Make ready 8 slices cheddar cheese
15. Make ready Fresh rosemary
16. Take Tobasco sauce

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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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