Cholent Breakfast Bake

Instructions

1. 1The night before you plan to cook, place the 1 cup dried kidney beans in a large bowl and cover them with plenty of cold water. Let them soak overnight.
2. 2The next day, preheat your oven to 120°C.
3. 3Drain and rinse the soaked 1 cup kidney beans. In a large Dutch oven or oven-safe pot, combine the drained kidney beans, 1/2 cup pearl barley, the 2 medium potatoes cut into 2.54 cm cubes, the 1 medium sweet potato cut into 2.54 cm cubes, the about 450 g beef chuck cut into 2.54 cm cubes, the 1 large onion cut into 2.54 cm pieces, and the 4 cloves garlic minced.
4. 4Sprinkle the 2 teaspoons paprika evenly over the ingredients in the pot and drizzle with the 1 tablespoon honey.
5. 5Pour in the 6 cups of water. Stir everything gently to combine.
6. 6Place the Dutch oven on your stovetop over medium-high heat and bring the mixture to a simmer. Once simmering, cover the pot tightly with its lid and carefully transfer it to the preheated 120°C oven.
7. 7Bake for at least 4 hours, or up to 8 hours for a deeper flavor. The cholent is ready when the beans are very tender and the beef is easily shredded.
8. 8Carefully remove the pot from the oven. Make 6 wells in the surface of the cholent and crack 1 large egg into each well. Return the pot to the oven, uncovered, and bake for an additional 15-20 minutes, or until the egg whites are set but the yolks are still slightly runny.
9. 9Serve the Cholent Breakfast Bake hot directly from the pot.

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