Recipe of Speedy Brad&#39;s pickled ham &amp; bean soup w/ cheesey English muffins
Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, brad's pickled ham & bean soup w/ cheesey english muffins. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Join Brad as he shows you how to turn wild salmon into. I'm back there will be some old videos I prerecorded for a little while untill we hit the newer stuff. Brad's whole button mushrooms with a buttery breading.
Brad's pickled ham & bean soup w/ cheesey English muffins is one of the most favored of current trending meals in the world. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. Brad's pickled ham & bean soup w/ cheesey English muffins is something which I have loved my entire life. They are 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 cook it.
The ingredients needed to make Brad's pickled ham & bean soup w/ cheesey English muffins:
- Prepare 2 (15 Oz) cans pinto beans
- Take 1 lb ham steak, cubed
- Get 1/2 small onion, chopped
- Take Half tbs garlic powder
- Make ready 1 tsp each; white pepper, mustard seed,
- Prepare 1/2 tsp smoked paprika, Chile flakes,
- Take 2 bay leaves
- Take 4-6 allspice berries, depending on size
- Get 2 tbs cider vinegar
- Prepare Mesa flour
- Prepare For the muffins
- Take 4 English muffins, split
- Make ready Butter
- Make ready 8 slices cheddar cheese
- Make ready Fresh rosemary
- Take Tobasco sauce
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Instructions 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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