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| 1/2 Tasse | White northern beans |
| 1/2 Tasse | Kidney beans |
| 1/2 Tasse | Lima beans |
| 2 Esslöffel | vegetable oil |
| 3 gross | onions diced |
| 3 Tasse | garlic |
| 1/2 Tasse | Barley; Salt & pepper |
| 3 gross | Potato; peeled and Cut in 1/4's |
| 15 x ca. 30 g | tomato sauce |
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1. Put beans in large bowl and cover with cold water. Soak overnight. Before cooking, drain beans and discard stones and dried-out beans.
2. Heat oil in a 4-qt. 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 200-degree oven for eight hours or overnight.
<Vsannice@Weizmann.Weizmann.Ac.Il> on Oct 26, 98, converted by MM_Buster v2.0l.
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