• 4  medium onions, peeled and quartered
• 2  teaspoons salt
• ¹/₄ teaspoon ground black pepper
• ¹/₂ teaspoon rubbed sage
• 1  quart water
• 1  cup dried lima beans
• 3  tablespoons flour
• 1  teaspoon dry mustard
• 2  to 3 tablespoons fat
• 2  pounds beef rib short ribs, cut in serving-size pieces

1. Combine onions, salt, pepper, sage, and water in a large heavy saucepot or Dutch oven. Cover, bring to boiling, reduce heat, and simmer 5 minutes. Bring to boiling again; add lima beans gradually and cook, uncovered, 2 minutes. Remove from heat, cover, and set aside to soak 1 hour.
2. Meanwhile, mix flour and dry mustard and coat short ribs evenly.
3. Heat fat in a large heavy skillet and brown short ribs on all sides over medium heat. Add meat to soaked lima beans. Bring to boiling and simmer, covered, 1¹/₂ hours, or until beans and meat are tender.

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