KOSHER VEGETARIAN BEAN CHOLENT (PARVE)
Steps:
- Soak the beans in water overnight.
- When ready to cook, drain the beans.
- Heat oil in a skillet. Sauté onions for 5 to 7 minutes until translucent.
- In a crock pot, mix onions with beans and barley. Add water to cover. Bring to a boil. Lower heat and cook, covered, for 30 minutes.
- Add potatoes. Cook, covered, on low heat for 30 more minutes.
- Stir in onion soup mix and tomatoes. Cook, tightly covered, on low heat for several hours or (if you plan to serve it for Sabbath lunch) overnight. Note: Check the cholent's water level occasionally as it cooks. If too much water evaporates, add some water to the cholent.
Nutrition Facts : Calories 149 kcal, Carbohydrate 27 g, Cholesterol 0 mg, Fiber 4 g, Protein 5 g, SaturatedFat 0 g, Sodium 240 mg, Sugar 3 g, Fat 3 g, ServingSize 12 servings, UnsaturatedFat 0 g
PAREVE CHOLENT
This no-meat Cholent recipe is always a hit. You can add meat if you like, but most people don't even realize that the meat is missing.
Provided by SuperRebbetzin
Categories Soups, Stews and Chili Recipes Stews
Time 11h20m
Yield 6
Number Of Ingredients 17
Steps:
- Place kidney beans, white beans, barley, potatoes, sweet potato, onion, garlic, ketchup, barbeque sauce, soy sauce, brown sugar, garlic powder, onion powder, paprika, pepper, salt, and water in a slow cooker. Mix well. Cook on High for 3 hours, then reduce heat to Low and continue cooking overnight until the beans are tender.
Nutrition Facts : Calories 464.5 calories, Carbohydrate 98.9 g, Fat 1.3 g, Fiber 16.1 g, Protein 18.3 g, SaturatedFat 0.3 g, Sodium 2243.6 mg, Sugar 21.7 g
CHOLENT
This is Jewish dish that is usually served on Shabath. This recipe to me is the greatest. I found it on Chabad.org. I don't know if this recipe is by Rebbetzin Esther Winner or not. You'll have a great success the vary first time. I can't get enough of it, so I don't wait till Sabbath to enjoy it.
Provided by gardner.charles
Categories One Dish Meal
Time 4h20m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Soak beans overnight. Drain and discard any stones. Place beans in 8 quart pot and cover the top of the beans with an inch of water.
- Sear your beef roast and leave whole. Place beef roast and beef bones into pot.
- Dice the onions and mince the garlic, chop cilantro.
- Combined remaining ingredients except for potatoes into a food processor and mix. Put mixture over meat and bring to a boil. Reduce heat to simmer/low 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.
Nutrition Facts : Calories 1227.1, Fat 46.5, SaturatedFat 18.4, Cholesterol 156.5, Sodium 4000, Carbohydrate 137, Fiber 27.4, Sugar 8, Protein 66.7
PRESSURE COOKER CHOLENT OR BEEF BARLEY STEW
I grew up with cholent that my mother and grandmother cooked all day and night...this is my version that is a lot quicker and a little different. Cholent is a traditional Eastern European Jewish dish which cooked for 24 hours. My family used kosher meat of course-this dish tastes better with kosher beef--i am not sure why. I like to serve this over noodles. You can substitute Flanken for chuck
Provided by petlover
Categories Low Cholesterol
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in large skillet and brown beef well on both sides and place into pot.
- Chop coarsely: garlic and onions then place into cooker.
- Cut carrots into large chunks and put into pot.
- Peel potatoes and put into pot.
- Add barley, rinsed until clear, to pot.
- Place everything else into pressure cooker.
- Bring to high and cook 2 hours.
- Let pressure come down naturally before opening.
Nutrition Facts : Calories 793.9, Fat 18.5, SaturatedFat 7.1, Cholesterol 149.7, Sodium 3003.3, Carbohydrate 100.8, Fiber 14.5, Sugar 26.9, Protein 61.2
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