Cholent

Ingredients

• 1 cup kidney bean
• 1 cup navy bean
• 1 cup pinto beans
• 1/2 cup baby lima beans
• 1/2 cup barley
• 2 beef bones
• 2-3 lbs beef roast (arm or chuck)
• 3 small diced onions
• 5 garlic cloves
• 2 tablespoons kosher salt
• 1 teaspoon pepper
• 1/4-1/2 cup diced tomato
• 1 bunch cilantro
• 8 medium potatoes

Directions

1. 1

   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.

2. 2

   Sear your beef roast and leave whole. Place beef roast and beef bones into pot.

3. 3

   Dice the onions and mince the garlic, chop cilantro.

4. 4

   Combined remaining ingrediants 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.

5. 5

   Add potatoes and allow to cook for one hour more.

6. 6

   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.