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1-1/4 cup dried yellow peas
Rinse all the peas, beans, and barley several times until the water runs clear and drain well.
In a large pot (minimum 8 quart) brown the short ribs on all sides, add the onions and sauté until transparent.
Fill the pot to about 2" from the top with water and add the peas, beans, barley, and salt. Bring to a boil and skim off the foam. Add the celery and carrots.
Bring back to a boil then lower heat and simmer slowly covered for 2 hours. Adjust seasoning before serving with salt and pepper.
Posted by Sherrie Dean
Nutritional Info Per Serving: N/A
1-1/4 cup dried green peas
3/4 cup barley
3/4 cup white navy beans
3 large pieces of flanken (short ribs cut across the ribs)
5 tsp. salt
3 ribs celery, diced
3 carrots, peeled and diced
2 small onions, peeled and diced
Oil for pot (approximately 2 tbsp.)