Ingredients: serves 10
Cholent:
2.2 lb/1 kg uncooked dry navy or pinto beans, 3 1/2 qt/lt smoked meat broth, 2 medium onions, 5-6 cloves garlic (2 teaspoon garlic cream), 1 level teaspoon ground black pepper (1 teaspon Red Gold hot cherry pepper paste), 1 teaspoon marjoram,
1 tablespon quality paprika, 1 level teaspoon salt, 1/4 level teaspoon marjoram, 10 1/2 oz/30 dkg
barley, 1 tablespon all-purpose flour
Meat balls:
2/2 lb/1 kg boned goose breast with the skin removed, 5 1/2 oz/15 dkg barley, 1 egg, 1 level teaspoon ground black pepper (1 teaspoon Red Gold), 1 level tablespon salt, 1 teaspon marjoram, 1 heaping tablespon quality paprika, 2 cloves garlic (1 teaspoon garlic cream), 10 eggs

Pick through the beans and soak them overnight in cold water. Next day, drain and rinse them and put them in an ovenproof a dish. Pour the smoked meat broth over the beans, add the minced onion, crushed garlic, pepper, marjoram and paprika. Stir in the barley, and the flour, blended smooth in 5 1/4 oz/1 1/2 dl water. Bring to boil on high heat. In the meantime, grind up the meat and combine with the
barley, eggs, pepper, salt, marjoram, paprika, and crushed garlic. With your hands wet, shape into 20 meatballs about the size of a ping-pong ball. Place them on top of the simmering cholent. Shake the
pot, the liquid should completely covers the meatballs, otherwise, add more broth. Cover and bake-stew at slightly below medium heat (300°-320°F/150°-160°C) for 3-4 hours, shaking the pot a few times so as to stir the food. It is done when there is about as much liquid remaining as a good pörkölt (stew). During the last 25-30 minutes, add the thoroughly washed whole eggs. Should you be without a stove, you can prepare the dish stovetop on very low heat.

Preparation time: 40 minutes + soaking and baking
Calories per serving: 890
Skill: Easy to prepare