Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, brad's pickled ham & bean soup w/ cheesey english muffins. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.
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Brad's pickled ham & bean soup w/ cheesey English muffins is one of the most favored of current trending meals in the world. It is enjoyed by millions daily. It is simple, it is quick, it tastes yummy. Brad's pickled ham & bean soup w/ cheesey English muffins is something which I’ve loved my whole life. They are fine and they look wonderful.
To get started with this recipe, we must first prepare a few ingredients. You can have brad's pickled ham & bean soup w/ cheesey english muffins using 16 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Brad's pickled ham & bean soup w/ cheesey English muffins:
- Prepare 2 (15 Oz) cans pinto beans
- Make ready 1 lb ham steak, cubed
- Take 1/2 small onion, chopped
- Make ready Half tbs garlic powder
- Take 1 tsp each; white pepper, mustard seed,
- Get 1/2 tsp smoked paprika, Chile flakes,
- Make ready 2 bay leaves
- Get 4-6 allspice berries, depending on size
- Take 2 tbs cider vinegar
- Make ready Mesa flour
- Prepare For the muffins
- Take 4 English muffins, split
- Make ready Butter
- Get 8 slices cheddar cheese
- Prepare Fresh rosemary
- Get Tobasco sauce
Wrap pickle around in blanket fashion. Pickled ham hock eisbein baked in oven with potatoes ham hock served Eisbein pickled ham hock on a white plate Traditional German. Take the ham hocks out of the pan and set aside. Smoked ham and pickled mushrooms on wooden table.
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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