Cholent and Knaidel (Bean & Barley Casserole with Dumplings)
INGREDIENTS:
3 lg Onions; coarsely chopped
1/2 c Dried mixed beans; or dried
-white beans (up to 1)
1 c Barley
5 Potatoes; scrubbed but not
-peeled, quartered (up to 6)
3 Sweet potatoes; scrubbed but
-not peeled, quartered
3 lb Short ribs or stew meat
3 Cloves garlic; chopped, or 1
-teaspoon garlic powder
1 tb Salt
1/2 ts Pepper
1 ts Paprika
1 c Ketchup; optional
1 Cholent "kugel"; optional
-(see recipe)
3 lg Onions; coarsely chopped
1/2 c Dried mixed beans; or dried
-white beans (up to 1)
1 c Barley
5 Potatoes; scrubbed but not
-peeled, quartered (up to 6)
3 Sweet potatoes; scrubbed but
-not peeled, quartered
3 lb Short ribs or stew meat
3 Cloves garlic; chopped, or 1
-teaspoon garlic powder
1 tb Salt
1/2 ts Pepper
1 ts Paprika
1 c Ketchup; optional
1 Cholent "kugel"; optional
-(see recipe)
Elegant Dining" by Sue Epstein
Makes 8-10 servings
Soak beans for an hour or more in water to cover and a little baking soda (takes the gas out of the beans). Rinse barley in salted water to clean. Spray crockpot with non-stick spray (makes for easy cleanup). Rinse beans and layer ingredients in crockpot in order given. Add water until 2" above ingredients. Cook for 1-2 hours on high setting, then lower to low setting and cook 8 hours or overnight. May also be made in an oven. Bake at 200-250 degrees for 8 hours or overnight.