SANTA MARIA BARBECUE BEANS

1 pound boneless beef chuck, cut into 1/2-inch pieces
1 pound pinquito (pink) beans
Water
2 large onions, chopped
1/3 cup bottled red chili sauce (hot)
2 cloves garlic, minced
2 teaspoons instant beef bouillon granules
1 teaspoon salt

Place beans and 6 cups cold water in Dutch oven. Let stand overnight (at least 6 to 8 hours). Do not refrigerate.

Drain and rinse. Add 5 cups water to beans. Bring to a boil. Stir in beef, onions, hot chili sauce, garlic, bouillon and salt. Cover tightly; reduce heat and cook slowly 2 1/2 to 3 hours or until beef shreds easily and beans are tender. Stir mixture occasionally while cooking.

Makes 7 cups
From: Recipelink.com
Source: Recipe booklet: American Beef Cookouts, Beef Industry Council, 1984