Meat Cholent

• 2 c. dried lima beans
• 3 lb. brisket
• 3 onions, diced
• 2 tsp. paprika
• 1/4 tsp. pepper
• 1/4 tsp. ginger
• 2 Tbsp. flour
• 8 small potatoes, peeled
• 1 c. pearled barley
• 8 eggs (uncooked)
• 2 tsp. salt
• 2 Tbsp. fat or margarine

1. Soak the beans overnight in water.
2. Drain.
3. Use a heavy saucepan or Dutch oven and brown meat and onions in the fat (or margarine).
4. Sprinkle with salt, pepper and ginger.
5. Add beans, barley and small potatoes (peeled) and sprinkle with flour and paprika.
6. Place uncooked eggs in shells on top.
7. Add enough boiling water to cover one-inch above the mixture.
8. Cover tightly.
9. Cholent may be baked for 24 hours at 250u0b0 (125u0b0C) or for quicker cooking, bake at 350u0b0 (180u0b0C) for 4 to 5 hours.
10. Serves 8 to 10.

beans, brisket, onions, paprika, pepper, ginger, flour, potatoes, barley, eggs, salt, margarine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1696 (may not work)