Instructions: 1. Put beans in large bowl and cover with cold water. Soak overnight. Before cooking, drain beans and discard stones and dried-out beans.

2. Heat oil in a 4 quart pot, and saute onions and garlic until onions are translucent, 5 to 7 minutes.

Add barley and beans to onions. Cover with water by at least 2 inches, add salt and pepper, bring to a boil and cook 30 minutes over low flame. Add potatoes and tomato sauce and cook 30 minutes more.

3. Place cholent in a crock pot or slow cooker overnight or in a 200 degree Fahrenheit oven for eight hours or overnight.

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