Goof-Proof Cholent

• 1/2 cup baby lima beans, sorted and rinsed
• 1/2 cup dry white beans (navy or northern) or 1/2 cup black-eyed peas, sorted and rinsed (you can also use a good cholent bean mix)
• 1 1/4 1 1/4 lbs beef shanks (don't use that fatty cholent plate and do put some bones in) or 1 1/4 lbs other pot roast (don't use that fatty cholent plate and do put some bones in)
• 1 large onion, chopped
• 1/3 cup pot barley, washed
• 1/4 cup dry lentils, sorted and rinsed
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon ground ginger
• 6 small potatoes, scrubbed

1. Use large stove- and oven-proof pot or start in pot and change to large casserole dish when it's time to put in oven.
2. Put the beans in a large saucepan with water to cover them by at least 2 inches. Cover and bring to a boil. Boil for 2 minutes then remove from heat. Leave the beans to soak for 3 hours. (Alternatively soak unboiled beans in water overnight.).
3. Trim meat of all visible fat and cut into 4 - 6 large chunks.
4. Saute onions in small amount of oil until they just begin to brown.
5. Add meat to pot and brown on all sides.
6. Add soaked and drained beans, barley, lentils, paprika, salt, pepper and ginger.
7. Put potatoes on top.
8. Add enough boiling water so that everything is almost covered but there is at least 1 inch headroom at top of pot/dish.
9. Preheat oven to 350 degrees.
10. Over medium heat, bring cholent to boil then cover pot/dish tightly with lid and/or foil and place in oven.
11. Bake for 1 hour at 350 degrees then reduce heat to 225 degrees and bake overnight (12 - 20 hours). It can be served any time after the minimum 12 hours.
12. DO NOT STIR WHILE COOKING.

baby lima beans, white beans, beef, onion, barley, dry lentils, paprika, salt, ground black pepper, ground ginger, potatoes

Taken from www.food.com/recipe/goof-proof-cholent-242390 (may not work)