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 (15 oz.) can beef broth (Swanson)
1 tsp. ground cumin
1 tsp. chili powder
dash of cayenne pepper (or to taste)
1 (8 oz.) pkg. shredded Monterey Jack cheese

In a large (4 to 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 to 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 to 5 hours or until meat is tender.

Submitted by: Belle