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

Hello everybody, it’s Drew, welcome to my recipe page. Today, we’re going to make a distinctive dish, brad's pickled ham & bean soup w/ cheesey english muffins. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

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To get started with this particular recipe, we must 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.

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

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.

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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