Title: Kasha Cholent >mama Leah's
Categories: Grain Side Jewish Bean Beef
Yield: 1 Servings

3	md	Onions, diced
1/4	c	Vegetable oil or schmaltz
3	lb	To 4 lbs brisket
2	c	Dried lima beans (soaked in water overnight)
4		Cloves garlic, crushed
2	tb	;Salt
2	c	Kasha (whole buckwheat groats are preferable, medium are oka
6	c	;Water

* or you may substitute 6 flanken

Preheat oven to 350F. In a skillet, heat oil or schmaltz. Saute onions until they are lightly browned. In a large Dutch oven, place sauteed onions, meat, soaked lima beans, garlic, & salt. Place kasha on top & pour water over everything. Cover tightly. Bake in preheated oven for 3 to 4 hrs or until meat is very tender. Check every hr to see if cholent is too dry. Add hot water, 1/2 cup at a time, if needed. When meat is tender, remove & slice. Arrange on a platter & surround w/cholent ingreds. Can be served hot or warm. Makes 6 to 8 servings.

Recipe: Mama Leah's Jewish Kitchen, A Compendium Of More Than 225 Tasty Recipes -- Kugel To Kasha -- Blintzes To Borscht -- by Leah Loeb Fischer w/Maria Poluskin Robbins. 1990 Published by MacMillan Publishing Co. DPilleggi

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