Lima Beans Dumplings Recipes

Steps:

• Fill large pot 1/2 with water. Add limas and about 1 teaspoon salt. Bring to a boil, then turn down heat and simmer for about 20 minutes. Add one can petite tomatoes and simmer for 20 minutes more. Add one can whole corn with juice and one stick of butter. Bring to boil and add dumplings, breaking them into about 3-inch strips. Turn down heat and allow to simmer about 20-30 more minutes. Season to taste with salt and pepper. Stir and check to make sure dumplings do not stick together.

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!

Steps:

• Place dry ingredients in a bowl.
• Mix dry ingredients.
• Cut shortening into dry ingredients.
• Add water slowly, just enough to make a stiff dough.
• If the dough is tacky, add a small amount of flour until it is stiff.
• Roll dough out very thinly, about 1/2 centimeter thick.
• With a sharp knife cut the dough into small squares, about 1 1/2 inch wide by 2 inches high.

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.

Steps:

• In a large saucepan over medium heat, combine the first 13 ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour or until vegetables are tender. , For dumplings, combine flour, cornmeal, baking powder, salt and pepper. Combine egg white, milk and oil; stir into dry ingredients. Drop into eight mounds onto boiling soup. Reduce heat; cover and simmer for 15-20 minutes (do not lift the cover).

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.