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Bean and Barley Cholent


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Bean and Barley Cholent


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Bean and Barley Cholent

Sooooo comforting on a cold day. I make this a lot in the winter, Shabbat or not.


  • Prep Time : 20-25 minutes min
  • Cook Time : 9-16 hours including soaking time min
  • Ready Time : 29 min


8-10 s


  • 1 pound dried beans
  • 1/4 cup vegetable oil
  • 2 large onions, sliced
  • 4 cloves garlic, chopped
  • 2 pounds cut up stewing beef or veal
  • 3-4 meaty beef bones
  • 1/2 cup dried peas
  • 1/2 cup barley
  • 4 carrots, cut into chunks
  • 4 stalks celery, cut into chunks
  • 2-3 sprigs fresh thyme
  • 2 teaspoons paprika
  • Salt to taste



1 Cover the beans with water and let them rest overnight, or for at least 8 hours. Or cover the beans with water in a large pot, bring the water to a boil and cook for 2 minutes.
2 Remove the pan from the heat, cover the pan and let the beans rest for one hour. Drain and set aside.
3 Add the onions and garlic and cook, turning the vegetables occasionally, for 5-6 minutes or until beginning to brown. Remove the vegetables and set aside.
4 Add the meat and bones to the casserole and cook, turning the pieces occasionally, for 5-6 minutes or until lightly browned. Return the vegetables to the pan.
5 Add the drained beans, dried peas, barley, carrots, celery, thyme, paprika and salt to taste. Add 8 cups water. Stir.
6 Cover the casserole. Place in a cold oven. Turn heat to 225 degrees. Cook for 8 hours or overnight.

Special instructions

Sooooo comforting on a cold day. I make this a lot in the winter, Shabbat or not.

About Ronnie Fein


Ronnie Fein has been a freelance food and lifestyle writer since 1980. She has her own food blog, called Kitchen Vignettes. Ronnie is the author of Hip Kosher and operates the Ronnie Fein School of Creative Cooking in Stamford, Connecticut, where she lives with her husband. She has two married daughters and four grandchildren.

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