|1 cup||Pink beans (navy beans or other medium to small beans can be substituted)|
|½ cup||Pearl barley|
|1 pounds||Beef short ribs|
|1 large||Onion, sliced|
|Freshly ground black pepper|
|2 cups||Beef broth plus water, as needed|
|Formatted by Manny Rothstein|
Soak beans for 1 hour. Rinse well, picking out any dirt or stones.
Place rinsed beans, barley, short ribs, onion and salt and pepper to taste in large pot with tight-fitting lid and ovenproof handles. Add beef broth and water to cover. Cover pot. (If lid isn't tight enough, cover top of pot with piece of foil and then cover with lid to form tighter seal). Bring to boil, then simmer 1 hour.
After 1 hour of simmering, place pot in oven and cook at 300 degrees for 6 hours. Uncover pot during last hour to cook down any excess liquid.
Makes 4 to 6 servings.
Each serving contains about: 766 calories, 58 grams carbohydrates, 130 mg cholesterol, 785 mg sodium, 67 grams protein, 29 grams fat, 12 grams saturated fat.
Copyright Los Angeles Times, November 16, 1995 By Candy Sagon, The Washington Post
Submitted By MANNY ROTHSTEIN On 11-25-95
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