Ingredients

- 250g red kidney beans

- 250g white beans

- 250g pearl barley, rinsed

- 10 medium potatoes, peeled

- 2 kg beef for stew (like Boneless Chuck Shoulder Steak)

- 1/2 kg beef bones

- 2 sausages or a piece of smoked meat.

- 3 onions, chopped

- 2 tablespoons sugar

- 10 eggs in shell

- Spices: salt, pepper, paprika, cinnamon, turmeric.

Soak the beans and pearl barley in water 12 to 24 hours and drain.

In a very big pot: fry the onions in 4 spoons of olive oil. When they are soft

add 2 spoons of sugar until they are caramelized. Remove the onion and put the meat in the pot.

Fry a minute each side. Remove. Peel the potatoes.
Remove pot from flame and build the Cholent pot: start with a layer of the frayed onions. Spread thick slices of potatoes on it (about 3 of the potatoes).

The next layer in the meat: beef, bones and sausages. Now spread the beans and pearl barley.

The very last layer will include the potatoes, cut in halves and the eggs.
Make the spiced water: boil about 1.5 litter of water and mix them in a bowl with the spices. Make sure you add enough salt.

Pour the spiced water into the pot slowly and make sure all the ingredients are covered. Add more water if needed. Cover the pot well. Put on medium flame until boils. Simmer for 30 minutes on low flame. Remove grey foam if created on the surface.

Heat the oven to 110C (230F). Add more water if needed and make sure pot is covered well (you can use aluminum foil between the pot and the lid. Cook in the oven for 8 to 12 hours.
About 2 hours before serving: divide the Cholent to the different ingredients: meat, potatoes, eggs (now is the time to peel them), beans and barley. If you have too much water in the beans you can return to the oven without covering. Otherwise cover all dishes in aluminum foil. Enjoy a weekend meal with family and friends.