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.