Yield: 8 servings
|½ cup||White northern beans|
|½ cup||Kidney beans|
|½ cup||Lima beans|
|2 tablespoons||Vegetable oil|
|3 larges||Onion; diced|
|½ cup||Barley; Salt & pepper|
|3 larges||Potato; peeled and Cut in 1/4's|
|15 ounces||Tomato sauce|
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.