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 our recipe site. Today, I’m gonna show you how to make a special dish, brad's pickled ham & bean soup w/ cheesey english muffins. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

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I'm back there will be some old videos I prerecorded for a little while untill we hit the newer stuff. Pickled ham hock eisbein baked in oven with potatoes Eisbein pickled ham hock on a white plate ham hock served Traditional. Wrap pickle around in blanket fashion.

To get started with this recipe, we must prepare a few components. 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 it.

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

Bring to boil and add cubed ham. Remove from processor to a bowl. Process the celery and the pickled jalapeños and add them to the bowl with the ham. Brad's big black bath brush broke.

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.

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