Time 4h20m Yield 12 Number Of Ingredients 9 Steps:
Soak the beans in water overnight. When ready to cook, drain the beans. Heat oil in a skillet. Sauté onions for 5 to 7 minutes until translucent. In a crock pot, mix onions with beans and barley. Add water to cover. Bring to a boil. Lower heat and cook, covered, for 30 minutes. Add potatoes. Cook, covered, on low heat for 30 more minutes. Stir in onion soup mix and tomatoes. Cook, tightly covered, on low heat for several hours or (if you plan to serve it for Sabbath lunch) overnight. Note: Check the cholent’s water level occasionally as it cooks. If too much water evaporates, add some water to the cholent.
Time 11h20m Yield 6 Number Of Ingredients 17 Steps:
Place kidney beans, white beans, barley, potatoes, sweet potato, onion, garlic, ketchup, barbeque sauce, soy sauce, brown sugar, garlic powder, onion powder, paprika, pepper, salt, and water in a slow cooker. Mix well. Cook on High for 3 hours, then reduce heat to Low and continue cooking overnight until the beans are tender.
Time 15h Yield 6 to 8 servings Number Of Ingredients 12 Steps:
Line the bottom of a slow cooker with the potatoes, the onion and then the short ribs, sprinkling the meat with pepper to taste. Scatter the barley and the beans on top, then pour on the broth and the honey or molasses. Sprinkle with the paprika and salt to taste. Add enough water to cover all the ingredients. Cook on low for 12 to 15 hours, stirring occasionally (except during Shabbat, for those who observe it), adding more water if necessary. The longer the cholent cooks, the better it will be.
Time 4h20m Yield 4-6 serving(s) Number Of Ingredients 14 Steps:
Soak beans overnight. Drain and discard any stones. Place beans in 8 quart pot and cover the top of the beans with an inch of water. Sear your beef roast and leave whole. Place beef roast and beef bones into pot. Dice the onions and mince the garlic, chop cilantro. Combined remaining ingredients except for potatoes into a food processor and mix. Put mixture over meat and bring to a boil. Reduce heat to simmer/low and allow to cook for 3 hours. Add potatoes and allow to cook for one hour more. Before Shabbos, place the pot on the blech and add one inch of water above the ingredients. For a pareve cholent omit the meat and meat bones.
