Cholent, Our Version

2 lb dry Pinto beans (may mix other dry beans)

3/4 cup pearl barley

1 cup oil

2 teaspoons sweet paprika

2 teaspoon salt (or to taste) 

1 teaspoon pepper (or to taste)

1 whole onion, peeled

2-3 lb of chuck pot roast or a better quality roast. May also add turkey necks (not smoked)

2 large potatoes cut to large cubes

whole, uncooked eggs (optional)

My mother used to also add Kugli. I did not like it so I am not listing it here, but you can find a recipe here and go to page 25

Soak the beans covered with water overnight.

May replace the water a couple of times but make sure the beans are covered with water at all time.

In a large skillet, warm the oil and saute the onion.

Transfer the caramelized onions to non-stick ovenproof pan.

Add the meats,

Sprinkle the meats with all the condiments.

Strain the beans and the rest of the ingredients over the meat.

Top with boiling water.

 

If You still have room in the pot, add the eggs.

Heat your oven to 200F, place the pan in the oven and bake overnight. 

Check in the morning: if too much water remained, uncover, raise heat to 300 and continue to bake checking occasionally.

If not enough water remained, add some boiling water, raise heat to 300 for about half an hour, then reduce back to 200F

Other versions:

https://cooking.nytimes.com/recipes/1013371-cholent

https://toriavey.com/toris-kitchen/cholent/

https://www.foodnetwork.com/recipes/cholent-recipe-1911073

https://jamiegeller.com/recipes/classic-cholent/

https://fitslowcookerqueen.com/slow-cooker-beef-cholent/

https://www.allrecipes.com/recipe/14607/moms-authentic-kosher-cholent-recipe/