Cholent 2

Thanks to Matthew Schutz for this delicious recipe.

Ingredients:

1 1/2 Cups dry assorted beans
1/2 Cup Barley
2 large Onions diced
3 Cloves of Garlic
12 oz. Sliced mushrooms (I prefer portabella but any will do)
3-4 potatoes sliced
1 1/2 pacakages Onion Soup (I use 1/4 Cup of the Osem)
15 oz can Tomato sauce
1 to 2 Tbsp. Liquid Smoke flavoring
2 Tbsp. Vinegar
Salt and pepper to taste.

Instructions:

The night before soak the beans in cold water (I use a combination of kidney, lima, navy, and pinto beans, but any will do) before cooking drain beans and check for and discard stones.

Heat oil in a 4 quart pot and saute onions, mushrooms and garlic until onions are translucent (Approximately 5-7 minutes) add beans and barley to vegetable mixture, cover with water. Bring to a boil and cook for 30 minutes over a low flame, making sure there is enough water in the pot. Add potatoes, cook 30 minutes more. Once Beans are soft carefully stir in remaining ingredients, cook 15 more minutes. the cholent is ready at this point. Leave on blech until needed.

Alternatively this may be made in a crock pot. After soaking beans
place all ingredients (omit oil) in a crock pot, cover by water set crock pot on high for 6 hours. After it is cooked may be left on low as long as necessary.