Ingredients
The following ingredients have 7 Servings
- 1 tablespoon canola or vegetable oil
- 1 onion, chopped
- 2 pounds short ribs cut in between the bones to make individual pieces
- 1/2 cup dried kidney beans, soaked overnight and drained
- 1/2 cup dried pinto beans, soaked overnight and drained
- 1/2 cup pearl barley
- 3 Idaho potatoes, peeled and cubed
- 1 tablespoon ground cumin
- 2 teaspoons chili powder
- 2 teaspoons salt
Instruction
- Heat the oil on medium heat in a large pot, preferably cast iron (I use a Le Creuset and wouldn't use anything else!). Saute the onion for about 10 minutes until translucent.
- Add the meat and cook for another 10 minutes, turning the meat over halfway through so both sides get browned.
- Add the remaining ingredients and cover with about 3 cups of water.
- Bring to a boil and then reduce to low. Leave the cholent simmering on low for at least 15 hours. In the Jewish tradition, it is left on a covered fire for about 24 hours, from Friday morning till Saturday lunch. Serve hot, with mustard or cole slaw.
