Cholent
A long-simmering Jewish Sabbath stew.
Yield
10 servingsPrep
60 minCook
8 hrsReady
9 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
beans
great northern |
|
| ½ | cup |
beans
lima |
|
| 3 | pounds |
potatoes
chunked |
|
| 3 | each |
onions
diced |
|
| ½ | cup |
beans
kidney |
|
| 3 | each |
garlic
cloves |
|
| ½ | cup |
pearl barley
|
|
| 1 | x |
black pepper
to taste |
*
|
| 15 | ounces |
tomato sauce
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
beans
great northern |
|
| 118 | ml |
beans
lima |
|
| 1.4 | kg |
potatoes
chunked |
|
| 3 | each |
onions
diced |
|
| 118 | ml |
beans
kidney |
|
| 3 | each |
garlic
cloves |
|
| 118 | ml |
pearl barley
|
|
| 1 | x |
black pepper
to taste |
*
|
| 433.5 | ml/g |
tomato sauce
|
|
Directions
Soak beans overnight in a large bowl. Drain and cull any dried-out beans. Sauté onions and garlic in a few tablespoon water until onions are translucent. Add barley and beans and cover with water by at least 2 inches. Bring to boil and cook 30 minutes over low heat. Add potatoes and tomato sauce and cook 30 minutes more.
Place cholent in a crockpot overnight on Low or in a 200 degree oven for 8 hours or overnight.
Serves: 8 to 10
