Makes 4-6 servings
Ingredients:
½ pound pinto beans, rinsed and picked over
3 cups water
4 pounds beef short ribs
2 tablespoons oil
4 medium onions, chopped
½ can (4 ounces) tomato sauce
¼ cup packed brown sugar
1 tablespoon cider vinegar
1 tablespoon Worcestershire
1 tablespoon prepared (not dry) mustard
2 teaspoons salt
2 teaspoons chili powder
Soak beans overnight in 3 cups water or bring to boil, boil 7 minutes, then cover and let stand 1 hour. Brown ribs well on all sides in hot oil in 12"-saucepan; remove ribs and set aside. Remove excess pan drippings and then sauté onions in remaining drippings until tender. While onions sauté, mix all remaining ingredients and set aside. Stir undrained beans and mixed ingredients into the onions. Top with ribs, and then cover and simmer until beans are tender (2-3 hours). Check liquid level occasionally and, if necessary, add hot water to keep moist (but not soupy).
From Woman’s Day, 4/76