Yield: 8 - 10 folks
|2 cups||Dried lima beans;|
|3 \N||Onion; diced|
|1 cup||Pearl barley;|
Soak the beans overnight in water to cover. Drain. Use a heavy saucepan or dutch oven and brown the meat and onions in the fat.
Sprinkle with the salt, pepper and ginger. Add the beans and barley and sprinkle with the flour and paprika. Add enough boiling water to cover one inch above the mixture. Cover tightly. Cholent may be baked for 24 hours in a 250 degrees oven or, for quicker cooking in a 350 degrees oven 4-5 hours. Slice the meat and serve with the barley and beans. Serves 8-10. Source: The Art of Jewish Cooking, Jennie Grossinger, 1958 Brought to you and yours via Nancy O'Brion and her Meal-Master. Submitted By NANCY O'BRION On 03-02-95