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