1lb.Red Potatoeslarge ones cut in half or quartered
6eggswashed with soap and water
½cupPearl barley
Instructions
Soak the beans in cold water overnight.
Cook the onion in 2 tablespoons of oil over medium heat until translucent.
Add the cumin, paprika, turmeric, and salt. Cook until fragrant, ~30 seconds.
Add the drained beans. Give it a stir.
Add the water and bouillon. Mix to dissolve.
Add the potatoes and eggs. Bring it to a light simmer, then reduce the heat to the lowest setting, cover, and cook for a minimum of 7 hours. Half-way through, skim off the foam from the surface. Monitor the water level and add more, if necessary.
Add the barley and cook for 1 more hour.
Video
Notes
The water does not absorb the same if you do not add the potatoes. I use a combination of red beans, navy beans, and cranberry beans but you could also use pinto beans, or white beans. I do not recommend using kidney beans as you should not cook those slowly.Smaller red potatoes work really well, but you could use Yukon gold.Regularly check on the water level and add more in if you need it. Also, skim the surface to remove the foam and scum. This helps the beans cook, is thought to help with gas during digestion, and removes any potential unpleasant flavors.Freezes very well.I recommend cooking the cholent until the 7-hour mark, then turning it off, and finishing cooking the next day.