Sooner-State Beans With Spareribs

• 1 lb. dried pinto beans, washed and drained
• 3 lb. fresh pork spareribs (I use country or western cut pork ribs due to more meat and less bone)
• olive oil
• salt, pepper, chili powder and ground cumin
• 2 large garlic cloves, minced (or you may use garlic powder with listed spices)
• 2 medium onions, sliced
• 2 medium green peppers, cut into quarters or rings
• 3 1/2 c. tomatoes (one 1 lb. 12 oz. can; I like crushed tomatoes)

1. After looking, washing and draining beans, cover with cold water.
2. Bring to a boil and boil for 2 minutes.
3. Cover pot and let stand for 1 hour.
4. Do not drain.
5. Meanwhile, cut spareribs into serving size pieces.
6. Brown lightly in heavy skillet lightly coated with olive oil.
7. Saute garlic after browning ribs.
8. Return ribs to skillet (or transfer ribs and garlic to large heavy pot and cover with water).
9. Simmer, covered, until ribs are tender.
10. Drain beans and pour into roasting pan.
11. Arrange spareribs on top of beans. Add water in which ribs have been cooked.
12. Season with salt, pepper, chili powder and ground cumin.
13. (Add garlic powder if not using fresh garlic.)
14. Arrange onion and peppers on top of ribs. Pour tomatoes over all.
15. Cover and bake in preheated slow oven (325u0b0) for 1 hour.

pinto beans, fresh pork spareribs, olive oil, salt, garlic, onions, green peppers, tomatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=765498 (may not work)