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

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

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

Wrap pickle around in blanket fashion. Meet the ham and pickle rollup. As I was throwing together lunch one day for Ryan and I, I Arrange deli ham, salami, or whatever meats you'l like on top. This particular day I arranged salami on the.

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

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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