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5 potatoes – peeled and cut into thirds – big chunks
1 onion – medium diced
1 cup small red beans
1 cup pinto beans
1 cup small white beans
1 cup pearl barley
Oil – 2-3 tablespoons
10 ml (heaped) Garlic pepper seasoning or garlic powder
10 ml (scant) Italian herb seasoning
15 ml (heaped) tbsps "Osem" Beef or Onion flavoured soup mix
5 ml Kosher salt
340 ml can spicy tomato sauce or ½ large can( e.g. Hunts Thick and rich spicy red pepper and chilli)
Pinch dark brown sugar (optional)

Check beans and barley for bugs or hard pieces – place in a bowl. Rinse and drain.
Heat pan on the stove – add some oil and fry onions on medium till golden brown.
Add garlic pepper seasoning, herb seasoning and "Osem" and stir.
Add beans and barley and stir for a few minutes till coated with spices.
Add tomato sauce. Stir.
Add approximately 680 ml of water and stir.
Add potatoes – stir – turn up the heat and continue stirring till it comes to a rolling boil.
Add salt to taste.
Can add pinch dark brown sugar. Must taste very spicy at this stage.
Grease cholent pot liberally with “Pam” and pre-heat.
Add above ingredients to the pot and add extra water to cover.
Cook on 100 degrees C / 200 degrees F for 18+ hours.

Tue, 29 September 2020 11 Tishrei 5781