Best 5 Grannys Butter Bean Dumplings Recipes
Immerse yourself in the comforting embrace of Granny's Butter Bean Dumplings, a Southern delicacy that has been passed down through generations. These delectable dumplings, lovingly crafted with tender butter beans, are enveloped in a fluffy dumpling batter, creating a harmonious symphony of flavors and textures. Discover the secrets behind this classic dish as we present a collection of Granny's Butter Bean Dumpling recipes, each with its unique twist on this beloved tradition. From the classic rendition to variations that incorporate savory bacon, aromatic herbs, or a touch of spice, these recipes will guide you towards creating the perfect butter bean dumplings that will warm your heart and satisfy your taste buds.
Here are our top 5 tried and tested recipes!
PINTO BEANS AND DUMPLINGS
This is an old fashioned recipe that is wonderful comfort food.
Provided by The Southern Lady Cooks
Categories Dinner
Time 30m
Number Of Ingredients 5
Steps:
- 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)
GRANNY'S BBQ BEANS
Steps:
- Heat a smoker for cooking at 225 degrees F.
- Add pork and beans, black beans, kidney beans and butter beans to a foil pan and set aside.
- Brown the beef in a large skillet, then drain the grease and add the beef to the beans. Cook the bacon in the same skillet, then add the bacon to the beans. Add the ketchup, brown sugar, vinegar, onion, jalapeños, salt and pepper to the beans.
- Place the foil pan in the smoker and let smoke until there is a nice bark covering the top of the beans, 4 to 5 hours.
GRANDMA'S DUMPLINGS FROM SCRATCH: 100+ YEAR OLD RECIPE
Grandma would always make these for us when we were under the weather. She would cook a chicken in a pot with water, carrots, onions, and celery until it was done. Then she would pull all the chicken meat of the bone, and put it back into the broth (she would taste it after the meat was added and then add salt, pepper, and a little parsley). I always sat on the counter and watched her throw everything in a pan without measuring, and they were AMAZING. Finally, I asked her to write it down for me, and I'm glad I did. Posting on here so I never lose this recipe! She always rolled them out thin and used a knife to cut them into pieces. They were never the same shape, but that's how we knew when Grandma made them :) NOTE: Grandma learned how to make these from her mother, so this is the OLD school recipe for dumplings. I am writing it like she gave it to me. Scant teaspoon means a little under the measurement: not quite to the top but not 1/4 less.
Provided by CookingBlues
Categories Stew
Time 20m
Yield 1 big pot, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Mix the first 6 ingredients together until combined. Slowly add the water until you form a dough. You may have to add more or less water to form the ball.
- Roll out the dumpling dough on a floured surface thin and cut into bite size pieces.
- Drop them one at a time into simmering chicken/broth. She would always drop a few then wait a bit, then drop a few more. She said this kept them from sticking together in the end. After they are all added, give a gentle stir (once or twice around the pot, then leave it alone).
- Let the dumplings simmer in the chicken/broth mixture until they float to the top (about 15 minutes or so). I have let them simmer a longer, and that's fine. She would taste the broth one last time after the dumplings were done for seasoning before we got to eat them!
Nutrition Facts : Calories 177.2, Fat 3.2, SaturatedFat 0.9, Sodium 87.8, Carbohydrate 32, Fiber 1.1, Sugar 0.1, Protein 4.3
HAM & BEANS WITH DUMPLINGS
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.
Provided by Ellen Bales
Categories Bean Soups
Time 3h40m
Number Of Ingredients 14
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.
BETTER THAN GRANNY'S AND EASY CHICKEN AND DUMPLINGS
When my Granny died, I missed her and her chicken and dumplings, because NO one made them like Granny. I tried several recipes but they were either very complicated or not very good. Then I found this one and even my Yankee husband who doesn't like dumplings tried to hide the leftovers to take to work the next day. We LOVE this recipe. They are actually better than Granny's. Even Mama agrees. (Sorry, Granny!)
Provided by BamaKathy
Categories One Dish Meal
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- In large pot, bring chicken, broth, soup, pepper and poultry seasoning to a boil.
- Then reduce heat and simmer 15 minutes.
- In the meantime, lightly flour a piece of waxed paper and a rolling pin (or a round drinking glass works). Also lay out a clean piece of waxed paper to put on after rolling.
- Take two biscuits and roll out in circle to 1/8 inch thickness. Lay them on the other piece of waxed paper.
- Repeat with all biscuits. Then take a knife and slice the circles into one inch strips.
- Bring pot back to a low boil. Pick up each strip and pull into 1 1/2 to 2 inch pieces and drop into broth on low boil.
- Stir gently to prevent them sticking together.
- Simmer for ten minutes.
Tips:
- Use fresh butter beans. Canned butter beans can be used in a pinch, but fresh beans will give your dumplings a better flavor and texture.
- Soak the butter beans overnight. This will help to soften them and make them easier to mash.
- Mash the butter beans until they are very smooth. This will help to ensure that the dumplings are light and fluffy.
- Use a light hand when mixing the batter. Overmixing can make the dumplings tough.
- Drop the dumplings into boiling water. This will help to prevent them from sticking to the pot.
- Cook the dumplings until they are cooked through. The dumplings should be cooked through when they float to the top of the pot.
- Serve the dumplings hot. Dumplings are best served hot, with a dollop of butter or gravy.
Conclusion:
Granny's butter bean dumplings are a delicious and easy-to-make dish that is perfect for a weeknight meal. These dumplings are made with fresh butter beans, onion, garlic, and spices. They are then boiled until they are cooked through and served with a dollop of butter or gravy. Granny's butter bean dumplings are a great way to use up leftover butter beans, and they are sure to be a hit with your family and friends.
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