Cholent with Smoked Goose Leg and Hard-Boiled Eggs

Soak the white beans in cold water for at least 8-12 hours, then drain them. Peel and chop the onions, and crush the garlic.

In a large, heavy-bottomed pot or Dutch oven (oven-safe), heat goose fat or oil over medium heat. Add the chopped onions and sauté until translucent, about 5-7 minutes. Add the crushed garlic, smoked and sweet paprika, then stir quickly to prevent the paprika from burning.

Add the soaked beans and pearl barley to the pot. Place the smoked goose legs on top. Pour in enough water or broth to generously cover everything. Season with salt and pepper to taste, but be careful with the salt as the goose leg is already salty. Bring to a boil, then remove from heat.

Cover the pot tightly and place it in a preheated oven at 150°C (300°F). Bake for at least 3-4 hours, or until the beans and pearl barley are completely tender and the goose leg is falling off the bone. Halfway through, after about 2 hours, add the peeled hard-boiled eggs. Add more liquid if necessary.

Remove the cholent from the oven and let it rest for 10-15 minutes before serving. Serve hot, with the goose leg shredded or whole, along with the eggs.