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Ingredients:
Olive oil (enough to coat the bottom of the pan)
2 cups pot barley
2 cups beans (butter beans, black beans, any beans you like)
3 huge onions (around 300 grams)
12 cloves garlic
As many potatoes as you can fit in the pot
Salt & pepper to taste
Vegetarian Beef Broth (you can typically find vegetarian beef stock at kosher grocery stores)
Process In Pinchas’ Words:
“Cut up onions and fry til light golden brown in olive oil. Now add garlic. Cook for a few minutes. Add very well washed pot barley. Then add beans on top of the barley. Then add meat on top of the beans (if you are using meat). Peel and wash potatoes and put them on top. Add broth (vegetarian beef flavoured broth if veg). You have to cover the potatoes right to the top with broth. Boil and skim fat. Into oven at 350 for an hour. Top up fluids and put back into oven overnight at 200 or just below.”
Steps:
Preheat the oven to 350F
Lightly fry the onions and garlic in the olive oil.
Add the onion mixture to an earthenware pot
Add pot barley, then beans in layers.
Add meat on top (optional)
Add potatoes to fill the remaining space in the pot
Fill the pot with broth, enough to cover everything.
Place in the oven at 350F for an hour.
Remove from oven, skim fat, Re-fill fluids, and place back in the oven overnight at 200F or below.
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