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Beef Bean and Potato Casserole

1 c Navy beans
1 1/4 lb Beef brisket
1 Large onion, finely chopped
4 Medium potatoes, peeled sliced
2 Beef shanks
1 ts Salt
1 ts Sweet paprika
1 ts Sugar
1/4 ts Pepper

Soak beans in cold water to cover 12 hours. Cut brisket in 3/4-inch-thick slices. Drain beans; discard soaking water. Preheat oven to 350-degrees. In a large casserole with a tight-fitting lid, layer soaked beans, onion and 1/2 of the potatoes. Add sliced beef and shanks; top with remaining potatoes. Sprinkle with salt, paprika, sugar and pepper. Add enough boiling water to cover. Cover dish with foil, sealing well over edge; top with casserole lid. Bake 1 1/2 hours.

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