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Whether you are a college student just starting your very own culinary experiments or an experienced chef with numerous dinner parties under your belt, there is always something brand-new to learn more 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 get used to incredible home-cooked meals.

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