Jewish/Israeli/Kosher

[HippoMommy]

Here's an Ashkenazic favorite, modified! I copied it from somewhere, but have lost track of the original source (sorry).


Cholent

2 1/4 c. assorted dried beans (kidney, navy, black)
2 med. onions, sliced
2 garlic cloves, minced
1/2 c. sliced fresh mushrooms
2 Tbsp. sunflower or canola oil
1 c. whole barley
1 tsp. finely chopped basil
1/2 tsp. chopped dillweed
Salt, pepper, cayenne to taste
1/2 to 1 tsp. paprika
2 lg. carrots, sliced (optional)
4 large potatoes, scrubbed and quartered (optional)
1/2 c. dry red wine (not Core, but 0 WPA per serving)
2 tsp. tamari
1 bay leaf
8 c. boiling vegetable stock

Presoak beans overnight or at least 8 hours. Spray large ovenproof pot and saute onions, garlic and mushrooms in oil. Add all ingredients. Cover with boiling stock to at least 1 1/2 to 2 inches over contents. Place in 225 degree oven overnight [or slow cook on low] (at least 10 hours).

Serve with horseradish and crusty bread (count WPA) for a delicious lunch. Also good with green salad that has a vinegar dressing.

NOTE: If using Dutch oven with plastic handles, cover handles with silver foil before placing in oven.

[ema2two]

We have cholent for lunch every Saturday after synagogue (just about). DH makes it in the crockpot.

Ours is much simpler: chick peas, barley, kidney beans to cover the bottom of the crock pot fully, and about 2 Tbsp onion soup mix powder, plus about a pound of lean beef cut in chunks. Add water to cover all the ingredients, plus about 1-1.5 inches more. Cook for 2 hours on high, then turn down to low for 8-16 more hours. Delicious, filling, and core.