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1/2 c great northern beans
1/2 c lima beans
3 lb potatoes -- chunked
3 lg onions -- diced
1/2 c kidney beans
3 garlic cloves
1/2 c barley
pepper -- to taste
15 oz tomato sauce
A long-simmering Jewish Sabbath stew. Soak beans overnight in a lg. bowl. Drain and cull any dried-out beans. Sauté onions and garlic in a few Tbsp water until onions are translucent. Add barley and beans and cover with water by at least 2". Bring to boil and cook 30 min over low heat. Add potatoes and tomato sauce and cook 30 min more. Place cholent in a slow cooker overnight or in a 200 deg F. oven for 8 hrs. or overnight. Serves: 8 - 10
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