| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Jewish |
Jewish |
15 |
-20 servin |
INGREDIENTS
| 12 |
oz |
Mixed dried beans |
| 4 |
oz |
Barley; (dry weight) |
| 3 |
md |
Potatoes; (up to 4) |
| 1 |
lb |
Meat |
| 1 |
tb |
Salt |
| 1 |
ts |
Curry powder |
| 1 |
ts |
Cumin |
| 1/2 |
tb |
Paprika |
| 1/2 |
c |
Oil |
INSTRUCTIONS
Peel and dice pototoes into 1/2inch chunks, place in pot. Add 2 quarts
water, all spices and oil. Use less oil if meat is fatty. Bring to boil.
Add beans, meat. Simmer. Allow most of the water to be aborbed by the beans
and then add more water (app 2 quarts) and the barley. Simmer, adding water
as needed. Total time on stove is 2 hours or so. Since its Thursday night
when I do this, I place this in the fridge, and then in the oven on Friday
night, until lunchtime on Saturday, but the cholent is edible after the
first 2-3 hours of cooking (and excellent on friday night). For variety,
add 3-4 hot dogs, cut up, and kishke (use a half a kishke, unsliced).
Another variation is to add 1 cup tomatoe sauce. This can easily be made
parve with parve hot dogs, parve kishke, no meat. Also, since you are
cooking it one day ahead, you can season it to taste; you can use less salt
and oil if desired. The amount of beans and barley is flexible too, just
add enough water to simmer it. If putting it in the oven Friday afternoon,
add 1 cup more water at that point.
Posted to JEWISH-FOOD digest Volume 98 #002 by Gad Malamed
<malamed@pipeline.com> on Jan 02, 1998
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