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.

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