2 pounds bone-in short ribs, 1 tsp. seasoning salt, 1 tsp. black pepper, 1 tsp. granulated garlic, 1 package dry onion soup mix, 4 garlic cloves, 1 tsp. goya sazon, 1 tsp. granulated onion powder, 1/2 tsp. beef bullion, 1 (15 oz.) can black beans, 1 small white onion, chopped, 2 carrots, peel, diagonally slice, 1 (10 oz.) can diced tomatoes and green chilies, 1/4 pound beef smoked rope sausage, sliced 1/4 inch rounds, 1/4 cup fresh cilantro, chopped, 1 fresh yellow pepper.

Wash the meat, pat dry with paper towels.  Season the meat with salt and pepper. Get out a heavy skillet, add approximately 1 tablespoon of garlic oil, heat to high-heat.  Add the ribs to the skillet, sear on all sides.  Add the ribs to a slow cooker.  Add enough water to partially cover the meat. Add the dry soup mix, garlic cloves, granulated garlic, and goya sazon, mix well.  Cook on medium with the lid on for 4-hours or until the meat is tender.  Stick a fork in the meat if it easily comes off the bone, it’s done.

Cut the can of beans, drain and rinse, set aside. Get out a heavy skillet, add 1 tablespoon garlic oil, heat to medium add the onions and carrots saute until the onions are translucent.  Add the sausage, cook for another minute or two, or until the sausage is slightly browned.  Add the can of diced tomatoes and green chilies and 2 tablespoons of the short rib broth.  Mix well; continue to cook for 3-4 minutes.  Add the skillet contents to the slow cooker, stir and mix well.

Cook 2 cups of long grain rice according to the package directions.

Finish off this dish with a sweet kale salad.  Buy an 11-ounce packaged Sweet Kale Chopped Salad kit.  Remove the salad dressing and nut package.  Add the kale mix into a bowl with 1 Roma tomato, diced, 1 green onion, chopped, 1 tablespoon fresh cilantro chopped.  Add the nut package and 1/2 of the salad dressing. Toss and serve.

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