1 1/2 c dried lima beans
2 lb flank steak
2 1/2 qt water
1/4 c pearl barley (opt)
2 onions, diced
1 bay leaf
2 carrots, diced
1 tsp coarse black pepper
2 tsp salt
2 Tbsp brown sugar
2 Tbsp minced parsley
Directions:
Soak limas overnight in water to cover. Drain. Put limas and steak into a large soup pot. Ad water, bring to boil over high heat. Skim foam. Add barley, onions, bay, carrots. Cover loosely, cook over low heat 2 hrs, or until meat is tender. Remove meat from pot and cube or shred before returning to pot. Add pepper, salt, brown sugar, parsley. Cook 10 min.
Submitted by Gretchen Grant Contributed on: and modified on Wednesday February 23rd, 2005
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