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CALIFORNIA BEEF AND BEAN POT Recipe

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This recipe for CALIFORNIA BEEF AND BEAN POT, by , is from Edna's Clippings, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Edna Owen
Added: Wednesday, July 26, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 c dried small white beans
2 pounds short ribs of beef, cut in 2 inch pieces
2 large onions, chopped
2 c sliced celery
1 large clove garlic, minced

Directions:
Directions:
Soak beans overnight or longer in one quart cold water. About 3 hours before serving, drain beans, add 3 c hot water and 3/4 tsp salt and let cook slowly while you start the meat cooking. Don't flour the meat, brown them on all sides in a Dutch oven or heavy pot, starting them fat side down to provide fat for browning. Salt lightly while turning and cooking slowly. Add chopped vegetables; cook about 5 minutes. If you wish to finish cooking in the same pot, simply add the beans and their liquid, cover and cook slowly two and one half to three hours or until both meat and beans are tender; add salt and pepper if needed.

You can also finish in the oven. Empty boiling beans and liquid into a large 2 1/2 to 3 quart casserole and add the meat and vegetables. Cover and bake at 275 for 2 and 1/2 to 3 hours. Don't let beans cook dry; add a little hot water as needed while cooking.

 

 

 

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