1 c. Jack Rabbit Beans (any combination of beans)
1 c. Jack Rabbit Pearled Barley
4 large potatoes, peeled and cut into chunks
1-3 beef bones
1 green pepper, diced
1 large yellow onion, diced
2 lb. beef (Beef Roast, London Broil, or a similar cut), cubed
¼ c. dried mixed spices (such as garlic, paprika, dill, parsley)
Salt, to taste
Pepper, to taste
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1.To prepare beans: Presoak and cook beans as directed.
2.In a large iron pot add presoaked beans, barley, chunks of potato, beef bones, green pepper, and mixed spices. Fill the pot up with water about 4 inches from the top. Cook on medium-high, and stir every 5 to 10 minutes for about an hour.
3.In a 10 inch skillet add canola oil and place on medium heat. Add diced onions and cook until golden brown. Add cubed beef and brown.
4.Add the browned beef and onions to the other ingredients. Slow cook on a low temperature for 2 to 3 hours mixing every 15 to 20 minutes. Season to taste with salt and pepper.
5.When the meat is soft and falling apart, your cholent is ready. Enjoy!

Submission by: Robert Achtman

Cook’s Note: My grandmother loves to use beans as an ingredient in most of her recipes. My favorite dish that she makes is beef cholent. She always makes this dish in the winter, and I can’t eat enough of it.

(A Traditional Jewish Cholent is a main dish for the Shabbat meal, slow-cooked beef with potato, beans and brown eggs in a pot)