Name: Bean and Barley Cholent
Prep time: 20 min
Cook time: 9 min
Total time: 29 min
Ingredients: 1 pound dried beans; 1/4 cup vegetable oil; 2 large onions (sliced); 4 cloves garlic (chopped); 2 pounds cut up stewing beef or veal; 3-4 meaty beef bones; 1/2 cup dried peas; 1/2 cup barley; 4 carrots (cut into chunks); 4 stalks celery (cut into chunks); 2-3 sprigs fresh thyme; 2 teaspoons paprika; Salt to taste

Bean and Barley Cholent

Sooooo comforting on a cold day. I make this a lot in the winter, Shabbat or not.

Bean and Barley Cholent

Prep Time 20

Cook Time 9

Total Time 29

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Servings

Ingredients

1 pound dried beans
1/4 cup vegetable oil
2 large onions sliced
4 cloves garlic chopped
2 pounds cut up stewing beef or veal
3-4 meaty beef bones
1/2 cup dried peas
1/2 cup barley
4 carrots cut into chunks
4 stalks celery cut into chunks
2-3 sprigs fresh thyme
2 teaspoons paprika
Salt to taste

Instructions

Preparation

1 Cover the beans with water and let them rest overnight, or for at least 8 hours. Or cover the beans with water in a large pot, bring the water to a boil and cook for 2 minutes. 2 Remove the pan from the heat, cover the pan and let the beans rest for one hour. Drain and set aside. 3 Add the onions and garlic and cook, turning the vegetables occasionally, for 5-6 minutes or until beginning to brown. Remove the vegetables and set aside.4 Add the meat and bones to the casserole and cook, turning the pieces occasionally, for 5-6 minutes or until lightly browned. Return the vegetables to the pan. 5 Add the drained beans, dried peas, barley, carrots, celery, thyme, paprika and salt to taste. Add 8 cups water. Stir. 6 Cover the casserole. Place in a cold oven. Turn heat to 225 degrees. Cook for 8 hours or overnight.