Choient

Like tsimmes, this recipe was originally designed to sit in an oven after a fire had been built, cooking slowly overnight and even into the next day to provide a hot Sabbath meal for Jews who were not allowed to (actively) cook after sunset on Friday. Provided you have no such restrictions, it’s a little easier to make choient, a wonderful stew of any meat, beans, barley, and potatoes; I believe it’s especially good with limas, which in any case are t