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1/2 cup white northern beans
1/2 cup kidney beans
1/2 cup lima beans
2 tablespoons vegetable oil
3 large onion, diced
3 cup garlic
1/2 cup barley
salt & pepper
3 large potatoes, peeled and cut in 1/4's
15 ounces tomato sauce
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-quart pot, and sauté onions and garlic until onions are translucent, 5 to 7 minutes. Add barley and beans to onions. Cover with water by at least 2", 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.
Place cholent in a slow cooker or slow cooker overnight or in a 200°F oven for eight hours or overnight.
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