KosherEye
<<< o >>> Challah and The Shabbos Project 2014 <<< o >>> Food, Family and Tradition <<< o >>> Keurig K10 MINI Plus Brewing System <<< o >>> Jack's Gourmet Kosher <<< o >>> Irene’s Bakery and Gourmet Kitchen <<< o >>> Sukkot 5775 <<< o >>> Sukkah Meals Made Easy <<< o >>> Cauliflower Pasta with Jack’s Gourmet Sausage <<< o >>> Cholent – A KosherEye Family Heirloom Recipe <<< o >>> Hungarian Goulash, Gulyás <<< o >>>

Kosher Meat



Bookmark and Share
Short Ribs and Butter Beans PDF Print E-mail

KosherEye.com

simplysouthercover

Adapted from Simply Southern: With a Dash of Southern Soul by the Margolin Hebrew Academy.

Butter beans and lima beans are actually two different varieties of lima beans. Butter beans are also known as Fordhook beans.

Ingredients:

2 tablespoons mustard
1 (14-ounce) bottle ketchup
1/2 cup packed brown sugar
1 cup dark corn syrup
2 garlic cloves, minced
2 teaspoons Worcestershire sauce
1 1/2 tablespoons soy sauce
3 onions, sliced
2 pounds butter beans or 1 pound butter beans and 1 pound lima beans
20 short ribs

Directions:

Combine mustard, ketchup, brown sugar, corn syrup, garlic, Worcestershire sauce, and soy sauce.

Place half of the onions in the bottom of a roasting pan. Scatter 1 pound beans over onions. Pour half of the sauce over the beans. Place ribs on top. Spread remaining onions, 1 pound beans, and sauce on top.

Cover and bake at 350 degrees for 1 hour, 30 minutes to 2 hours or until meat is tender. If not tender, reduce the heat to 325 degrees and bake until tender.

Notes:

Yield: 6 servings

Recipes: Meat, Short Ribs, Kosher

Add a comment
 
<< Start < Prev 71 72 73 74 75 76 77 78 79 80 Next > End >>

Page 76 of 120
round-facebook round-twitter pinterest round-rss
World Of Judaica
kol_foods
Daniel_Ad_3