Ham and Lima Beans with Dumpling From Just a Pinch

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1 lb	dry great northern beans
2 qt	cold water
1	meaty ham bone or
1 lg	ham steak, cut into cubes
1/2 tsp	salt
6	peppercorns, whole black
1	bay leaf
1 md	onion, sliced or diced
DUMPLINGS:
1 c	all purpose flour
2 tsp	baking powder
1/2 tsp	salt
1/2 c	milk
2 Tbsp	vegetable oil

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Directions



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.