Spicy Black Beans with Short Ribs and Tomato Salad

Spicy Black Beans

2 lbs beef short ribs

1 lb dried black beans

1 large onion, chopped

2 tsp minced garlic

2-3 tbsp ground chipotle chile pepper

2 tsp ground cumin

32 oz carton beef broth

Water

Salt & Pepper to taste

1 can stewed tomatoes

Put the first 7 ingredients in a crockpot. Add enough water to cover all ingredients by about 2 inches. Cover and cook on low all day (or until beans are done). Add salt and pepper to taste and the stewed tomatoes and continue to cook another hour. Serve over rice with the short ribs. (I added cumin and chipotle powder to the water I cook my rice in for this meal).

Tomato Salad

1/4 cup minced sweet onion (or red onion)

2 large, ripe tomatoes, chopped

Salt & Pepper to taste

3 Tbsp apple cider vinegar

3 tbsp olive oil

Juice from 1/2 lime

2 tsp sugar

1 tbsp. minced jalapeno

Lettuce leaves, if desired

Combine the onion, tomatoes, salt, pepper, vinegar, oil, lime juice, sugar and jalapeno. Refrigerate for about a half hour. Serve on lettuce leaves (John's fav) OR spoon it over your beans and rice like I do and top it all with a dollop of sour cream! This is SO GOOD!!!