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

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, brad's pickled ham & bean soup w/ cheesey english muffins. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

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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 that.

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

Take the ham hocks out of the pan and set aside. Combine the ham and pickled peppers in a food processor and pulse until they are finely chopped Transfer the deviled ham to a serving bowl. If you are not serving right away, cover and refrigerate. Pickled ham hock eisbein baked in oven with potatoes ham hock served Eisbein pickled ham hock on a white.

Instructions 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.

Five ingredients–ham, mayonnaise, dill pickle, Dijon mustard, and hot sauce–are all you need to make this Dill makes a difference! This ham salad with dill pickle is great for full sandwiches, and can. Smoked ham and pickled mushrooms on wooden table. Panoramic shot of rye bread with smorrebrod sandwiches on Pickled ham hock. Tasty shawarma with fresh vegetables and meat, lavash, pita, ap.

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