Yield: 8 servings
| Measure | Ingredient |
|---|---|
| ½ cup | White northern beans |
| ½ cup | Kidney beans |
| ½ cup | Lima beans |
| 2 tablespoons | Vegetable oil |
| 3 larges | Onion; diced |
| 3 cups | Garlic |
| ½ cup | Barley; Salt & pepper |
| 3 larges | Potato; peeled and Cut in 1/4's |
| 15 ounces | Tomato sauce |
RADIS BGMB90B
1. Put beans in large bowl and cover with cold water. Soak overnight.
Before cooking, drain beans and discard stones and dried-out beans.
2. Heat oil in a 4-qt. pot, and saut onions and garlic until onions are translucent, 5 to 7 minutes. Add barley and beans to onions. Cover with water by at least 2 inches, add salt and pepper, bring to a boil and cook 30 minutes over low flame. Add potatoes and tomato sauce and cook 30 minutes more.
3. Place cholent in a crock pot or slow cooker overnight or in a 200-degree oven for eight hours or overnight.
Recipe by from Chef Christo (Restaurant in Hackensack, NJ:on their website) Posted to JEWISH-FOOD digest by Annice Grinberg <VSANNICE@...> on Oct 26, 98, converted by MM_Buster v2.0l.