Recipe - Vegetarian Cholent

RADIS BGMB90B
One half cup White northern beans
One half cup Kidney beans
One half cup Lima beans
2 tablespoon Vegetable oil
3 lg Onion; minced
3 cup Garlic
One half cup Barley; Salt & pepper
3 lg Potato; peeled and Cut in
1/4's
15 ounce Tomato sauce

1. Put beans in large bowl and cover with cold water. Soak overnight.
Before cooking, drain beans and discard stones and driedout beans.

2. Heat oil in a 4qt. 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 200degree
oven for eight hours or overnight.

Recipe by from Chef Christo (Restaurant in Hackensack, NJ:on their website)

Posted to JEWISHFOOD digest by Annice Grinberg
VSANNICE@WEIZMANN.WEIZMANN.AC.IL on Oct 26, 98, converted by MM_Buster
v2.0l.