Use a 6-quart pot.
Here are two recipes from Spice and Spirit published by Lubavitch Women's
Cookbook Publications ( a most wonderful cookbook!)
While this first contains 2 quartered potatoes, you could just leave them
out, or substitute additional beans or sweet potatoes.
The night before you prepare this dish, put all the beans in a large bowl
and cover with cold water. Allow to soak overnight. Before cooking, drain
beans and discard any stories and dried-out beans.
Season chicken with spices, s & p (if desired cumin and coriander can also
be used). Place chicken on bottom of pot. Add potatoes, sweet potato,
onion, carrot and drained beans. Add water to cover. Add barley and wheat
berries.
Bring cholent to boil. Add tamari and bay leaf and simmer for at least one
and a half hours. Add water when necessary, making sure water is one inch
above ingredients. Place on blech before Shabbat. Keep pot tightly covered.
Variation, substitute one pound veal and one pound flanken for the chicken.
Posted to JEWISH-FOOD digest V96 #099
From: msteinhorn@exit109.com
Date: Sun, 8 Dec 1996 22:03:48 -0500 (EST)
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