Step-by-Step Guide to Prepare Homemade Brad's pickled ham & bean soup w/ cheesey English muffins
Hey everyone, it's Drew, welcome to my recipe page. Today, we're going to make a special dish, Easiest Way to Prepare Super Quick Homemade Brad's pickled ham & bean soup w/ cheesey English muffins. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Brad's pickled ham & bean soup w/ cheesey English muffins, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Brad's pickled ham & bean soup w/ cheesey English muffins delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To get started with this particular recipe, we have to 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 can achieve it.
A quick weeknight meal. Pickling spices add an interesting twist to an old favorite
Ingredients and spices that need to be Get to make Brad's pickled ham & bean soup w/ cheesey English muffins:
- 2 (15 Oz) cans pinto beans
- 1 lb ham steak, cubed
- 1/2 small onion, chopped
- Half tbs garlic powder
- 1 tsp each; white pepper, mustard seed,
- 1/2 tsp smoked paprika, Chile flakes,
- 2 bay leaves
- 4-6 allspice berries, depending on size
- 2 tbs cider vinegar
- Mesa flour
- For the muffins
- 4 English muffins, split
- Butter
- 8 slices cheddar cheese
- Fresh rosemary
- Tobasco sauce
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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