1 lb. dry pinto beans, sorted, washed and soaked overnight
1 large red onion, chopped
1 1/2 lb. beef short ribs, trimmed of excess fat
2 cans hominy, drained
salt and pepper to taste
2 cloves garlic, minced

Sort, wash, soak and cook pinto beans about half-done. Brown ribs (which have been washed and wiped dry) in large iron skillet or Dutch oven. Remove ribs to pot with beans and saut onion and garlic in same pan. Add to bean pot and simmer until ribs are very tender. Add drained hominy and seasonings to taste and simmer about 1 hour.

Serves 8 to 10.

Note: This dish is best made the day before serving and reheated; this also allows some excess fat to be removed from the top before reheating. Excellent served with Mexican Cornbread.