Post by rosie on Sept 9, 2017 10:50:38 GMT -6
Daddy's Beans n Dumplins
(Jack E. Jackson)
Ingredients:
10 pounds dry white beans
+7 gallons Water
5 pounds of chunk ham
3 cups shredded carrots
5 chopped yellow onions
+2 tsp fresh ground pepper
4 packages Oxtail soup mix by Knorr
Directions:
Rinse and soak beans overnight beans. Place in a large kettle or wash tub over fire with boiling water.
Cover and simmer for 2 hours or until beans are tender. Add water if necessary.
Stir in carrots, onion, soup mix, ham chunks and pepper ; cover and bring back to rolling boil for 30 minutes.
At this time mix 2 boxes Bisquick Backing Mix with water and chopped parsley about a cup, add in black pepper 1 tspoon. Very thick. Let set. On large floured platter scoop out generous tablespoon balls of dough or you can cut on cutting board. Drop into beans and cover cook 10 minutes in cover cook an additional 10.
Serve. The longer the dumplings stay in broth the more heavy they become.
Every close of summer Daddy would make this for the lake at Grand Mesa, Colorado in the 80's. He'd actually make a 50lb bag of beans. The smaller batch was always in a big DO over the fire when it was hunting season in Missouri.