Receta PINTO BEANS AND DUMPLINGS
Posted on December 15, 2011 by The Southern Lady
We love pinto beans and cornbread. In fact, we love most beans just about any way you “fix” them. Pinto beans with dumplings is a favorite with my family and a change from just the plain pintos. If I have leftover beans, I might add these the second day.
1 (1 pound) package dried pinto beans
1 ham hock or some kind of seasoning meat.
Soak and prepare beans according to directions on package adding salt to taste once beans are cooked. (Do not add salt during cooking, it makes the beans tough)
Dumplings
- 2 cups self-rising flour
- 1/4 cup shortening
- 3/4 cup boiling water
In a bowl, cut shortening into flour, add boiling water until you can make dough into a ball. Pinch off several pieces and drop into boiling bean broth replacing lid each time for about 30 seconds until dumplings are all added to beans.
Cook about 10 minutes. Serve with cornbread muffins.
Enjoy!