| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Jewish | Jewish, Main dish, Vegetables | 8 | Servings |
INGREDIENTS
| 1/2 | c | White northern beans |
| 1/2 | c | Kidney beans |
| 1/2 | c | Lima beans |
| 2 | T | Vegetable oil |
| 3 | Onion, diced | |
| 3 | c | Garlic |
| 1/2 | c | Barley, Salt & pepper |
| 3 | Potato, peeled and Cut in | |
| 1/4's | ||
| 15 | oz | Tomato sauce |
| minutes more. Place cholent in a crock pot or slow, minutes more. Place cholent in a crock pot or slow cooker |
INSTRUCTIONS
Put beans in large bowl and cover with cold water. Soak overnight. Before cooking, drain beans and discard stones and dried-out beans. 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 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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Nutrition (calculated from recipe ingredients)
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Calories: 219
Calories From Fat: 36
Total Fat: 4.1g
Cholesterol: 0mg
Sodium: 341.9mg
Potassium: 827mg
Carbohydrates: 41.5g
Fiber: 5.8g
Sugar: 6.1g
Protein: 7.4g