Hello everybody, it is Louise, welcome to our recipe site. Today, we’re going to make a distinctive dish, brad's pickled ham & bean soup w/ cheesey english muffins. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
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Brad's pickled ham & bean soup w/ cheesey English muffins is one of the most well liked of recent trending meals in the world. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They are nice and they look fantastic. Brad's pickled ham & bean soup w/ cheesey English muffins is something which I’ve loved my whole life.
To begin with this recipe, we have to first 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:
- Get 2 (15 Oz) cans pinto beans
- Prepare 1 lb ham steak, cubed
- Get 1/2 small onion, chopped
- Make ready Half tbs garlic powder
- Prepare 1 tsp each; white pepper, mustard seed,
- Make ready 1/2 tsp smoked paprika, Chile flakes,
- Prepare 2 bay leaves
- Make ready 4-6 allspice berries, depending on size
- Prepare 2 tbs cider vinegar
- Get Mesa flour
- Take For the muffins
- Take 4 English muffins, split
- Take Butter
- Make ready 8 slices cheddar cheese
- Get Fresh rosemary
- Take 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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