1 lb dried Great Northern beans or pinto beans, rinsed
1 large ham hock or ham bone
1 large onion, diced
1 cup flour
4 eggs
1 can diced tomatoes or Rotel, if desired
In large pan, place dried beans and water to fill pan approx ¾’s full. Soak overnight; or bring to a boil and cook for 2 minutes; let sit for 1 hour, covered. Add the ham hock and onions. Bring to a boil, turn down heat, and simmer for several hours until beans are tender. Remove ham hock from beans, remove meat and return back to the soup. Meanwhile, mix together flour and eggs (add eggs one at a time). Drop by tablespoons into hot beans. Turn dumplings one time. Add salt and pepper to taste. May add tomatoes or Rotel if desired.
