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White Beans with Short ribs

For some strange reason the weather has turned unseasonably cold again in Los Angeles.  Although many would laugh at our (Los Angelinos) notion of ‘cold’, I don’t recall many times in the last 35 years when it has rained in Los Angeles in March.  The birds are chirping, the air is thick with the perfume of flowers, and there is an ambient sound of buzzing bees, the gloom just doesn’t cut it.

In spite of my habit to switch menus to lighter spring fair by this time of year, I had the urge to cook something earthy and warm. I found some short ribs in the freezer and everyone loves white beans, Avicas, or some call them Fasulia.  This is great for a week night dinner that you can cook in the morning, reheat, and serve.  Make a salad and pick up some crusty bread.
Ingredients
  • 4 pieces of short ribs cut about 1 to 2 inches thick
  • Salt and fresh cracked pepper
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 3 to 4 cloves garlic, peeled and smashed
  • 1 bunch of parsley, washed, dried, and chopped
  • 2 tsp Sumac
  • 2 tsp turmeric
  • 2 teaspoons Baharat
  • 1 14 ounce can chopped tomatoes
  • 1 16 ounce bag great northern beans (one pound), rinsed and checked
  • 3 to 4 quarts water
Steps
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