Cholent

• 1 cup kidney beans

Cholent Rebbetzin Esther Winner

• 1 cup navy beans
• 1 cup pinto beans
• ½ cup baby lima
• ½ cup barley
• 2 meat bones
• 2 pounds of meat
• 3 small onions cubed
• 5 cloves garlic peeled
• 2 tablespoons salt
• 1 teaspoon pepper
• ¼ cup ketchup or tomato cubed
• 1 bunch cilantro
• 8 medium potatoes cubed

Soak beans overnight. Drain and discard any stones. Place beans in 8 quart pot and cover the top of the beans with one inch of water. Add the meat and meat bones. Combine remaining ingredients except for potatoes in food processor and mix. Pour mixture over the meat and bring to boil. Reduce heat and simmer for 3 hours on a low flame. Add potatoes and simmer for one hour more. Before Shabbos, place the pot on the blech and add one inch of water above the ingredients. For a pareve cholent, omit the meat and meat bones.