HAM & BEANS WITH DUMPLINGS

By Ellen Bales
@Starwriter

When I was a child in the '50s, this hearty meal was on the menu every Monday (washday) like clockwork! We all loved it, especially the drop dumplings, and there were never any leftovers in our family of eight.

Rating:

★★★★★ 4 votes

Comments:

35 Comments

Serves:

8-10

Prep:

10 Min

Cook:

3 Hr 30 Min

Method:

Stove Top

Ingredients

1 lb: dry great northern beans
2 qt: cold water
1: meaty ham bone or
1 large: ham steak, cut into cubes
1/2 tsp: salt
6: peppercorns, whole black
1: bay leaf
1 medium: onion, sliced or diced
1 c: all purpose flour
2 tsp: baking powder
1/2 tsp: salt
1/2 c: milk
2 Tbsp: vegetable oil

How to Make HAM & BEANS WITH DUMPLINGS

Step-by-Step

1Wash the beans and discard any irregular or discolored ones; add 2 quarts cold water and soak overnight.
2Drain 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.
3If using ham bone, remove and cut the meat off; add ham to soup. If using ham steak cubes, leave in soup. Season to taste.
4FOR 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.
5Turn 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.