Cholent
Item
Title
Cholent
Description
A recipe for Cholent
Creator
Rose Fox
pages
55-56
transcription
Ingredients
1 c. dry baby lima beans
1 c. dry white beans (navy)
2 Tbsp. olive oil
Water
2 onions, finely chopped
2 ½ lb. chunk roast or brisket, cut into 4-6 large chunks
⅔ c. pearl barley
½ c. dry lentils
3 garlic cloves, minced
1 ½ tsp. paprika
1 tsp. salt
½ tsp. black pepper
½ tsp. ground ginger
1 bay leaf
6 small red or white potatoes, well scrubbed
About 7 c. boiling water
Directions
The day before serving the cholent, put lima and white beans in pot with water to cover by 2 unches. Cover and bring to a boil. Boil for 2 minutes; remove from heat and soak 1-3 hours. Drain beans well. In an 8 quart pot or Dutch oven, heat the oil, then cook the onions until light brown. Add the meat to pot and brown. Add the soaked beans, barley, lentils, garlic, paprika, salt, pepper, ginger and bay leaf. Put the potatoes on top. Add water until almost covered, less 1 inch. Over medium heat, bring the cholent to a boil; then cover and place in a preheated 350° oven. Bake for 1 hour, then lower temperature to 250°, and bake overnight (12-15 hours). Do not stir while cooking. Serve the cholent in soup bowls, placing a portion of each ingredient. Spoon the broth on top.
This may be made in a crock pot overnight. Brown the onions and meat in a skillet first then transfer to the crock pot with the remaining ingredients. Cook on HIGH for 1 hour, then turn the heat to LOW and cook overnight.
1 c. dry baby lima beans
1 c. dry white beans (navy)
2 Tbsp. olive oil
Water
2 onions, finely chopped
2 ½ lb. chunk roast or brisket, cut into 4-6 large chunks
⅔ c. pearl barley
½ c. dry lentils
3 garlic cloves, minced
1 ½ tsp. paprika
1 tsp. salt
½ tsp. black pepper
½ tsp. ground ginger
1 bay leaf
6 small red or white potatoes, well scrubbed
About 7 c. boiling water
Directions
The day before serving the cholent, put lima and white beans in pot with water to cover by 2 unches. Cover and bring to a boil. Boil for 2 minutes; remove from heat and soak 1-3 hours. Drain beans well. In an 8 quart pot or Dutch oven, heat the oil, then cook the onions until light brown. Add the meat to pot and brown. Add the soaked beans, barley, lentils, garlic, paprika, salt, pepper, ginger and bay leaf. Put the potatoes on top. Add water until almost covered, less 1 inch. Over medium heat, bring the cholent to a boil; then cover and place in a preheated 350° oven. Bake for 1 hour, then lower temperature to 250°, and bake overnight (12-15 hours). Do not stir while cooking. Serve the cholent in soup bowls, placing a portion of each ingredient. Spoon the broth on top.
This may be made in a crock pot overnight. Brown the onions and meat in a skillet first then transfer to the crock pot with the remaining ingredients. Cook on HIGH for 1 hour, then turn the heat to LOW and cook overnight.
