Ingredients
1 cup kidney bean
1 cup navy beans
1 cup pinto beans
1/2 cup baby lima beans
1/2 cup barley
2 beef bones
2 -3 lbs beef roast (arm or chuck)
3 small diced onions
5 garlic cloves
2 tablespoons kosher salt
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Soak beans overnight. Drain and discard any stones. Place beans in 8 quart pot and cover the top of the beans with an inch of water. Sear your beef roast and leave whole. Place beef roast and beef bones into pot. Dice the onions and mince the garlic, chop cilantro. Combined remaining ingredients except for potatoes into a food processor and mix. Put mixture over meat and bring to a boil. Reduce heat to simmer/low and allow to cook for 3 hours. Add potatoes and allow to cook 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.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
White chickpeas — chole bhature, chana masala, hummus, falafel
Enameled Dutch oven for braising, bread baking, stewing
Wide shallow braiser — casseroles, gratins, paella-style dishes