The James T. Callow Folklore Archive

DOUGH BALLS AND BEANS

BREAD DOUGH IS ROLLED OUT ABOUT 1/2 INCH THICK WHICH IS THEN CUT INTO
RECTANGULAR AND VARIOUS OBLONG SHAPES, USUALLY 2-3 INCHES WIDE AND
4-7 INCHES LONG. THIS IS IMMERSED IN HOT GREASE UNTIL THEY PUFF UP
AND BECOME LIGHT BROWN. SOUP BEANS ARE COOKED UNTIL THICK WITH
HAMHOCKS. WHEN COOKED, THE BEANS ARE MIXED WITH CHOPPED ONIONS.
THE BALLS ARE EATEN BY BITING AN END OFF AND STUFFING THE BALL WITH
THE BEANS. THEN EAT THE STUFFED BALL.

Submitter comment: THIS FOOD ITEM IS FROM WEST VIRGINIA.

Where learned: UNIVERSITY OF DETROIT

Date learned: 11-11-1977