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Beans and dumplings

9 years ago

I am interested in cooking navy beans and having the light fluffy dumplings. It has been years since my mother made these for us. Can somebody help me with this? Can I use bisquick? Thanks in advance. Barb

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Comments (8)

angelaid_gw
9 years ago
I use the recipe on the Bisquik box, but add some garlic and chives to the dough. I brush the tops with melted butter with more garlic and chives in it. Darn. now I want dumplings!
User
9 years ago
Wow. I was raised on beans - I was raised on dumplings. But I never had beans and dumplings. Sounds interesting though.
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l pinkmountain
9 years ago
I have a chili recipe that has cornmeal dumplings. They are yum, light enough for what they are, but I wouldn't call them "light" by any means, more like polenta-ish. I can give the recipe if you like, or google "cornmeal dumplings" and you'll get a whole bunch of recipes, like this one: http://www.marthastewart.com/344993/cornmeal-dumpling-dough
plllog
9 years ago
last modified: 9 years ago
The only light fluffy dumplings I've ever had were more biscuity than dumplingy. They were cooked on top of the broth rather than in it. Even though they were called dumplings, they were more like when you put biscuits on top of a pot pie instead of pastry. For that, sure you could use bisquik, though I'd rather control the amount of baking powder.

I've made Trailrunner's fab, light as dandelion fluff biscuits, and the secrets are lots of rising agent, lots of liquid (too much liquid, so it's hard to handle and more like loose paste than dough) and high heat. If you drop them and put the pot in a hot oven, they might fluff more (purely a guess). Hm...but they might melt into the broth before they poofed...
shirl36
9 years ago
Sometimes my Mother fixed dumplings with beans back in the 40s and 50s and it was a delicious combination. We all loved it. She made her dumplings from scratch, they were so light and fluffy. She also added dumplings to a beef roast, potatoes and carrots meal. Do not know her recipe, but I use Bisquick by the recipe on box and they are pretty darn good and have same texture as Mothers. Another idea to put on my ToDo Menu.
Barb Conrad
Original Author
9 years ago
The way my Mother did it resulted in them cooking on top of the broth which I prefer. My Dad was from Kentucky and he made some that were heavier and which he called "slicks". I didn't like them as well. Barb
plllog
9 years ago
Barb, can you remember in what way they were not like biscuits? Did they have a particular flavor? Were they shaped in balls or ovals? Or just spoon drops?

You could do some tests. Put a little portion of beans in a ramekin or custard dish and make an appropriate amount of the recipe on the Bisquik box, bake it and see how right or wrong it is, and go from there.
Louiseab
9 years ago
I have never heard of this combo.

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