Chulant

By á-33881

This is the Jewish version of Pasta Lindikia

Ingredients

• 1 large onion
• 1 cup barley (coarse)
• 2 cups dry navy beans
• salt, pepper, garlic
• 3-4 cups stock
• 2 tbs olive oil

Preparation

Step 1

Brown sliced onion in saucepan with a little oil for about 10 minutes. Add barley, beans and spices. Cover with vegetable stock and bring to boil. Then lower flame and simmer. Keep adding stock if it gets too thin, stirring occasionally until beans and barley are soft and mushy. The original recipe calls for 1 lb of flanken meat with bones but I omit the meat. It’s still a hearty winter casserole.