1 lb. Navy pea beans
1/4 c. onion
1 tbsp. salt
2 lbs. beef short ribs
1/4 tsp. pepper
2 tbsp. flour
2 tbsp. oil
1 c. barbecue sauce

Rinse beans in running cold water and discard any small rocks or shriveled beans. In 5-quart Dutch oven or saucepot over high heat, heat beans in 10 cups water to boiling; boil 2 minutes. Remove from heat, cover and let stand 1 hour.

On wax paper, coat ribs with flour. In 10-inch skillet over medium-high in hot salad oil, cook meat until well browned on all sides. Add to beans, cook onions and add. Add drippings, salt and pepper. Heat to boiling. Reduce heat. Cover and simmer 2 1/2 hours. Remove meat from bones and cut into chunks. Add barbecue sauce (1/2 cup hot and 1/2 cup hickory).