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- 1 cup dried lima beans
- 4 pounds chuck or brisket
- 2 onions, sliced
- 2 tablespoons fat
- 1 tablespoon salt
- ½ teaspoon pepper
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- 5 cups boiling water
- 1 cup kasha
Soak the beans in water to cover for 12 hours. Drain.
Brown the meat and the onions in the fat. Add the salt, pepper, paprika, garlic powder, water and the beans.
Cover loosely and cook over low heat 2 hours. Add the kasha and a little more water if necessary.
Cook ½ hour longer or until meat is tender. Slice the meat and serve with the beans and kasha. Serves 8 to 10.