Brad's pickled ham & bean soup w/ cheesey English muffins. Join Brad as he shows you how to turn wild salmon into. Brad doesn't really know what he's talking about. He just reads the blogs and assumes they're right.
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Ingredients of Brad's pickled ham & bean soup w/ cheesey English muffins
- You need of cans pinto beans.
- You need of ham steak, cubed.
- It’s of small onion, chopped.
- You need of tbs garlic powder.
- Prepare of each; white pepper, mustard seed,.
- Prepare of smoked paprika, Chile flakes,.
- It’s of bay leaves.
- Prepare of allspice berries, depending on size.
- It’s of cider vinegar.
- Prepare of Mesa flour.
- Prepare of For the muffins.
- It’s of English muffins, split.
- Prepare of Butter.
- You need of cheddar cheese.
- It’s of Fresh rosemary.
- You need of Tobasco sauce.
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Brad's pickled ham & bean soup w/ cheesey English muffins step by step
- 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..
Tasty shawarma with fresh vegetables and meat, lavash, pita, ap. Use up leftover ham and cornbread with this tasty sandwich recipe. This sweet and savory cornbread sandwich, loaded with ham, cheese, and pickled jalapenos, can be made with almost any variation of. Add tangy texture to your ham and cheese sandwich with our super quick pickle. Remove from processor to a bowl.