Recipe

Cholent Recipe

Add Step-by-Step Photos	Chacha / All my dishes 1 year, 8 months ago This is a Jewish dish that is usually served on Shabbat. The word Cholent means "Hot/Heated." We have always ejoyed it and it has been a favorite for many years. I believe I obtained this particular recipe several years ago on Chabad.org. Prep:20m Cook:240m Servings:4	Chacha
	jewish for shabbat

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Fans

cheryilyn

pat2me

jenniferby

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Ingredients

1 cup kidney beans

1 cup navy beans

1 cup pinto beans

1/2 cup baby lima beans

1/2 cup barley

2 beef stewing bones

2 to 3-1/2 lbs. beef roast(flank, arm or chuck)

3 onions, medium size and diced

4-5 garlic cloves, minced

1-1/2 Tablespoons kosher salt

1 teaspoon pepper

1/2 cup diced tomatoes

1 bunch parsley or cilantro, finely chopped

8 potatoes, medium size

Note: Some communities add eggs (in the shell), and lots of curry. (in which case it is called Chamin, which means "warm food.")

Directions

Soak beans overnight.

Drain and pick out any stones.

Place beans in an 8 quart pot or Dutch oven and cover the top of the beans with 2 inches of water.

Sear the beef roast and leave whole.

Place beef roast and beef bones into pot.

Dice the onions and mince the garlic, chop parsley or cilantro.

*I omit this step and just add everything chopped.

Note: I know of some people who place the remaining ingredients except for potatoes in a blender or food processor and blend. I prefer not to and to leave everything whole.

Pour mixture over meat and bring to a boil.

Reduce heat to a low simmer and allow to cook for 3 hours.

Add potatoes and allow to cook for one hour more.

Before Shabbos, place the pot on the blech and add one inch of water above the ingredients.

For a pareve cholent omit the meat and meat bones.

Serves 4-6

Note: A blech is a Yiddish word for tin or sheet metal. It is a metal sheet used by many observant Jews to cover stovetop burners (and for some, the knobs or dials too) on Shabbat (the Jewish Sabbath), as part of the precautions taken to avoid violating the halachic prohibition against cooking on the Sabbath by stirring the fire.

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Comments

peepers 1 year, 8 months ago said:
This looks like a hearty stew. Love the way it's prepared. Thanks for sharing.

kismet 1 year, 8 months ago said:
Thank-you,I think that I would like this one,people tend to forget about using beef bones in their soups,stews,and other,the marrow sure gives off a lot of flavor.I hope you enjoy this site.Kind Regards

jenniferbyrdez 1 year, 8 months ago said:
Yeah baby. Thanks Chacha.

lunasea 1 year, 8 months ago said:
Great recipe, Chacha - it sounds so flavorful and hearty. Thanks so much!

ronnymarcus 1 year, 8 months ago said:
For those who don`t know it , this method was invented by jews who are forbidden to cook on the sabbath, so in order to eat a hot meal it must be prepared beforehand and stand on the hotplate until you are ready to eat it. Traditionally it is also made with "KISHKE" which by the way is delicious. For the sake of sensitive 'foodies',I won't tell you what Kishke is unless you ask. Traditionally made also with "Haminados" ,See alteration below.
GOOD JOB ! CHACHA

pat2me 1 year, 6 months ago said:
Not only delicious....extremely good for you with all that protein!

tj4kats 1 year, 6 months ago said:
Tj4kats I am definately trying this one we love beans anyway.

capedread 1 year, 3 months ago said:
Having this one, beans are so good for you, thanks for the post

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Alterations

ronnymarcus 1 year, 8 months ago said:
We don`t usually add tomatoes or parsley at our house (but you can use anything you want).
Most people dont put it through a blender.
To make it a little easier just put all the ingredients in the pot, put it on a hotplate for slow cooking and forget about it until the following day

ronnymarcus 1 year, 8 months ago said:
Another addition that we all wait for is "haminados",(from the word hamin which is another word for Cholent). Take a few eggs in their shell and place them in the pot with the rest of the stew. When you take the shell off the next day ,the egg will have recieved a golden meaty colour and also all the flavours of the cholent. Halve them and sprinkle salt and black pepper

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