1. Heat oil in a medium to large frying pan. Once hot, add onions and sauté until golden, remove to slow cooker or nine- by 13-inch baking pan. Add sausage to the pan and fry until golden, place on top of the onions. Add potatoes and carrots to the pan and brown before adding to the baking pan.
2. Pour beans and barley over the vegetables. Sprinkle seasoning packet, cumin and paprika over top and then pour in vegetable broth.
3. If using a slow cooker, cover and set on low, cook a minimum of eight hours and up to 18 for Shabbat lunch. If using a baking pan, cover tightly and place in a 225 degree oven for the same amount of time.