250 g of b bicolor beans or white beans
2-3 tablespoons of olive oil
1 kg of fatty meat (beef, pork, or cupim) cut into pieces
3 medium-sized onions, finely chopped
1 clove of garlic, minced
4 tablespoons of barley
8 medium-sized potatoes, cut into rounds
1 bay leaf (optional)
salt and black pepper to taste
water in the required quantity
250 g of b bicolor beans or white beans
2-3 tablespoons of olive oil
1 kg of fatty meat (beef, pork, or cupim) cut into pieces
3 medium-sized onions, finely chopped
1 clove of garlic, minced
4 tablespoons of barley
8 medium-sized potatoes, cut into rounds
1 bay leaf (optional)
salt and black pepper to taste
water in the required quantity
Soak the b bicolor beans or white beans in water for one day and one night
Brown the meat in olive oil on all sides, then place it in a refractory dish with a lid
Add the soaked and drained beans
Sprinkle with onions, garlic, and barley
Add the potatoes, season with salt and black pepper, and if desired, add a bay leaf
Drain off any excess fat from the frying pan
Cover with boiling water and let it cook very slowly (120°C) for one day and one night (or 8 hours) until the meat is tender
If desired, add more water and 2 tablespoons of golden flour to melt in butter
The cholent should not be stirred, but simply agitated, and left to cook for 6 times
