After 3 major snowfalls in one week, we were more than ready for something hearty, warm and comforting for supper. I used ingredients and techniques from a couple of my favorite recipes to make this dish which my two daughters and I loved.
BAKED HAM, BEANS AND DUMPLINGS
2-½ cups (home-cooked or two 10 oz cans) Great Northern beans, drained lightly
½ cup cooked ham, cubed
½ cup sour cream
½ cup mayonnaise
½ cup milk
1 packet (small envelope) Goya ham seasoning (optional but adds really nice flavor)
Dash of pepper
10 oz can cream of mushroom soup, undiluted
1 cup all-purpose flour
1-½ tsp. baking powder
½ tsp. salt
3 Tblsp. Shortening (Crisco)
½ cup milk
Preheat oven to 400 degrees F
Greased 9 inch baking dish
Place drained beans and ham in the bottom of a greased 9-inch baking dish.
In a small bowl or food processor, whisk together the sour cream, mayonnaise, milk, ham seasoning and pepper.
Whisk in undiluted cream of mushroom soup.
Pour soup mixture over beans and ham in baking dish.
In a medium bowl, mix together flour, baking powder and salt. Cut in shortening and stir in milk. Drop mixture by measuring tablespoon in small dollops on top of mixture in baking dish.
Bake in preheated 400 degree F oven for approximately 20-25 minutes until dumplings are done and very light brown on top.
Refrigerated leftovers are good warmed uncovered in a 350 degree oven for about 15 minutes. The dumplings will be crispy on top but still delicious.