2 c. dried lima beans, soak in cold water 2/3 hour
2 or 3 lb. short ribs or brisket
2 lg. onions, diced
3 tbsp. oil
2 tsp. salt
1/4 tsp. pepper
1 c. pearl barley
2 tbsp. flour
2 tsp. paprika

Brown meat in heavy pan. Add onions and seasonings; brown also. Add drained beans, barley and sprinkle all over with flour and paprika. Add boiling water to 1 inch over mixture. Cover tightly. Bake at 225 degrees for 24 hours. When finished, Cholent will be thick, no liquid, but not dry. Serves 8-10.