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2 lbs. beef or pork ribs
1 tbsp. olive oil
1 large onion, chopped
4 cloves garlic, minced
1 (48 oz) jar Navy or Great Northern Beans
1 (16 oz) jar medium salsa
1 can (14 oz) beef broth
1 tsp. ground cumin
1 tsp. chili powder
dash of cayenne pepper (or to taste)
2 cups (8 oz) shredded Monterey Jack cheese

In a large (4-5 quart) Dutch oven, brown ribs in olive oil with onions. Add garlic, beans (drained), salsa, beef broth, ground cumin and chili powder. Cover and simmer over low heat for 2-3 hours or until meat is falling-off-the-bone tender.

Season to taste with salt and pepper and cayenne to desired heat level.

This can be made in a slow cooker; brown separately - cook on low setting for 4-5 hours or until meat is tender.

We often make this using dried beans. Soak the beans overnight and simmer in water or broth for 1-2 hours before using in recipe.

Submitted by: Belle
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