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Whether you are an university student simply starting your very own culinary experiments or a skilled chef with lots of supper parties under your belt, there is always something brand-new to find out about cooking. We hope these Brad's pickled ham & bean soup w/ cheesey English muffins recipe and tips can help you in your kitchen area tonight, and also get used to remarkable home-cooked meals.

Prepare cans pinto beans.
Provide ham steak, cubed.
Provide small onion, chopped.
Prepare tbs garlic powder.
You need each; white pepper, mustard seed,.
Provide smoked paprika, Chile flakes,.
Prepare bay leaves.
You need allspice berries, depending on size.
You need to prepare cider vinegar.
Use Mesa flour.
You need For the muffins.
Provide English muffins, split.
Use Butter.
You need to prepare cheddar cheese.
You need to prepare Fresh rosemary.
Prepare Tobasco sauce.

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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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