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Before you jump to Brad's pickled ham & bean soup w/ cheesey English muffins recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen Could save you Cash.

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The kitchen on its own gives you many small means by which energy and money can be saved. Environmentally friendly living is not that difficult. A lot of it really is basically using common sense.

We hope you got insight from reading it, now let’s go back to brad's pickled ham & bean soup w/ cheesey english muffins recipe. To cook brad's pickled ham & bean soup w/ cheesey english muffins you only need 16 ingredients and 6 steps. Here is how you do it.

The ingredients needed to cook Brad's pickled ham & bean soup w/ cheesey English muffins:

1. Get 2 (15 Oz) cans pinto beans
2. You need 1 lb ham steak, cubed
3. Prepare 1/2 small onion, chopped
4. Provide Half tbs garlic powder
5. Use 1 tsp each; white pepper, mustard seed,
6. Prepare 1/2 tsp smoked paprika, Chile flakes,
7. Provide 2 bay leaves
8. Prepare 4-6 allspice berries, depending on size
9. You need 2 tbs cider vinegar
10. Take Mesa flour
11. You need For the muffins
12. Prepare 4 English muffins, split
13. Prepare Butter
14. Get 8 slices cheddar cheese
15. Provide Fresh rosemary
16. Provide Tobasco sauce

Steps 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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