Beef and kasha cholent (quick version)
1 cup dried lima beans (or butter beans)
1 3/4 kg low fat brisket
2 onions, sliced
1 clove garlic, minced
1 tablespoon olive oil
1 teaspoon low sodium salt
1/2 teaspoon pepper
1 teaspoon smoked paprika
5 cups boiling water
1 cup kasha
Cover the beans in water and soak overnight.
Drain the beans.
Heat the oil in a large pan or soup kettle.
Brown the onions in the oil.
Add the garlic and meat, and brown the meat all over.
Add the salt, pepper, paprika, water and beans.
Cover loosely and cook on a low heat for two hours.
Add the kasha and a little more water if necessary.
Cook for 1/2 hour longer or until meat and beans are tender.
Slice the meat and serve with the beans and kasha.