Beans Dumplings Recipes

LIMA BEANS & DUMPLINGS

Steps:

• 1. Cook lima beans with salt & pepper and ham pieces in water until done. Stir often. When finished, leave (or add) about 1 inch of water covering the beans.
• 2. Add butter and milk. Continue cooking about 5 more minutes, until everything is boiling again. Stir well.
• 3. While you're waiting, mix the Bisquick & milk together to make the dumplings. Drop spoonfuls of dumpling batter onto the boiling beans.
• 4. Cook for 10 minutes UNCOVERED, then 10 minutes COVERED.
• 5. Serve hot with cornbread or bread & butter.

HAM & BEANS WITH DUMPLINGS

Steps:

• 1. Wash the beans and discard any irregular or discolored ones; add 2 quarts cold water and soak overnight.
• 2. Drain the old water and add 2 quarts fresh cold water into a large soup pot or Dutch oven. Place beans, ham, salt, peppercorns, and bay leaf into pot; cover. Simmer on low heat for 3 to 3 1/2 hours. Add onion for the last half-hour.
• 3. If using ham bone, remove and cut the meat off; add ham to soup. If using ham steak cubes, leave in soup. Season to taste.
• 4. FOR DUMPLINGS: Mix flour, baking powder, and salt into mixing bowl. Combine milk and vegetable oil separately. Add all at once to dry mixture, stirring just until moistened.
• 5. Turn heat to medium to high under beans and bring them back to a boil. Drop batter from tablespoon atop bubbling beans. Cover tightly; let mixture return to boiling. Reduce heat (don't lift cover); simmer 12 to 15 minutes. Makes about 10 dumplings. Serve with plenty of cornbread.

GRANNY'S BUTTER BEAN DUMPLINGS

Steps:

• 1. In a large pot add 4 cans butter beans, 2 cups butter, and 2 cups chicken broth bring to a rolling boil.
• 2. Reduce heat to medium and Slowly drop in dumplings one at a time stir occasionally.
• 3. Once all dumplings have been added reduce heat to simmer and cover for 45 minutes stirring occasionally . After 45 minutes turn the heat off and enjoy!

HAM AND BEANS AND DUMPLINGS

Steps:

• 1. Place rinsed and picked over beans that have been soaked overnight in fridge, then rinsed and drained again into a large soup pot.
• 2. Add cleaned and cut vegetables to soup pot; add ham bone and enough *water to cover beans and ham. Add bay leaf, garlic, pepper, onion powder and parsley flakes.
• 3. On medium-high heat bring beans up to a boil, place lid on beans and turn down until just simmering. Cook until meat on bone and beans are tender. Cook time above shows 3 hrs. but I like to simmer about 5 hrs. to get a better tasting broth.
• 4. When cooked to desired doneness; remove bay leaf, remove ham bone and set aside until cool enough to handle. If needed add more water to pot before dropping the biscuits. (I usually add 2 cups of water, you want enough liquid for the dumplings to cook in)
• 5. While bringing bean pot back to a rolling boil, open canned biscuits, seperate and quarter each biscuit. Once broth is boiling, drop biscuit quarters into boiling broth. Place tight fitting lid on pot, lower heat but keep broth bubbling. Do not lift or remove lid for 20 minutes. (dumplings will sit on top of the broth the whole time they are cooking)
• 6. While dumplings are cooking, remove ham from bone. After 20 minutes, remove lid and add ham back into pot and heat through. Dumplings will be sitting on top of the broth. Just push them down into the broth and keep on low until ready to serve. (They will sink into the broth)
• 7. You now have Ham and Beans and Dumplings. Serve with chopped fresh onion on the side and steaming hot cornbread with butter and honey. Enjoy!
• 8. Notes: If using the large biscuits (such as Grands) cut the biscuits into eights or smaller. I used the large Kroger brand of buttermilk biscuits (not the flakey ones) and cut them in eights. I tasted the dumplings after I took the lid off and they were slightly doughy in the middle. If they are gently pushed down into the broth and allowed to continue to cook on low (without the lid) until ready to serve they will finish cooking through and not be so doughy.

GREEN BEAN DUMPLING SOUP

Steps:

• In a large soup kettle, saute potatoes in oil for about 10 minutes, stirring often. Add stock and beans and cook until tender.
• In a saucepan, melt the butter or margarine and saute the onion and garlic until translucent. Add the flour and cook for three minutes longer. With a whisk, stir in the milk and keep whisking until the mixture is thickened. Set aside.
• While the soup is simmering, prepare the dumplings. Blend the flour and the egg. Add milk until a thick, doughy mixture is made. You can add salt to taste. Drop the dumplings by a teaspoon into the boiling broth. Whisk the milk and flour mixture into the soup. Add milk or cream as needed to adjust the consistency.
• Note: The measurements are rather inexact. My own thought is that you probably need 3 tbsp butter and 3 tbsp flour in the roux to make a thickener that would thicken this amount of liquid adequately. The forum poster found the soup too thin. The dumplings were described as tasty, but heavy, and you might want to substitute your own favorite recipe.

SOUTHERN GREEN BEAN DUMPLING SOUP

Steps:

• In large pot/kettle mix water and bouillon cubes; add potatoes and green beans (draining is an option); bring to boil.
• For dumplings:.
• Mix together flour (1 1/2 cup) and eggs - adding enough water to make the dough sticky. Add dough to boiling water 1/2 T at a time (will float to top when done; reduce heat.
• For roue:.
• Brown flour (1 1/2 - 2 T) and Criso in small cast iron skillet; gradually add to liquid stirring until soup thickens to desired consistency.
• To complete:.
• Add whipping cream and pepper to taste; simmer until serve.

DUMPLINGS

Steps:

• Whilst your stew is bubbling, make the dumplings. Weigh the flour into a bowl and add ½ tsp salt. Stir through the suet and parsley, if using. Make a well in the centre and add 3 tbsp cold water, mix to a dough, adding more water until the dough is firm but pliable. Divide into eight equal pieces and roll in a little more flour into balls. Chill until needed.
• When the stew has about 30 mins to go, arrange the dumplings on top and cover with a lid. With the oven at 160C/140C fan/gas 3, cook the stew and dumplings for 20 mins, then remove the lid and cook for another 10 mins until they're brown and puffed up.