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Brad's pickled ham & bean soup w/ cheesey English muffins
Brad's pickled ham & bean soup w/ cheesey English muffins

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We hope you got benefit from reading it, now let’s go back to brad's pickled ham & bean soup w/ cheesey english muffins recipe. To cook brad's pickled ham & bean soup w/ cheesey english muffins you only need 16 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to prepare Brad's pickled ham & bean soup w/ cheesey English muffins:
  1. Use cans pinto beans
  2. Take ham steak, cubed
  3. Use small onion, chopped
  4. Prepare tbs garlic powder
  5. You need each; white pepper, mustard seed,
  6. Get smoked paprika, Chile flakes,
  7. Take bay leaves
  8. Take allspice berries, depending on size
  9. Take cider vinegar
  10. You need Mesa flour
  11. You need For the muffins
  12. Get English muffins, split
  13. You need Butter
  14. You need cheddar cheese
  15. Use Fresh rosemary
  16. Provide 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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