| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Jewish |
Vegetables, Main dish, Jewish |
8 |
servings |
INGREDIENTS
| 1/2 |
c |
White northern beans |
| 1/2 |
c |
Kidney beans |
| 1/2 |
c |
Lima beans |
| 2 |
tb |
Vegetable oil |
| 3 |
lg |
Onion; diced |
| 3 |
c |
Garlic |
| 1/2 |
c |
Barley; Salt & pepper |
| 3 |
lg |
Potato; peeled and Cut in 1/4's |
| 15 |
oz |
Tomato sauce |
INSTRUCTIONS
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@WEIZMANN.WEIZMANN.AC.IL> on Oct 26, 98, converted by MM_Buster
v2.0l.
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