| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
Vegetarian |
|
6 |
Servings |
INGREDIENTS
| 1/2 |
lb |
(1 1/4 C.) kidney beans |
| 1/2 |
lb |
(1 C.) navy beans |
|
|
Water |
| 2 |
md |
Onions, sliced |
| 2 |
|
Cloves garlic, minced |
| 1/2 |
c |
Sliced fresh mushrooms |
| 1/4 |
c |
Vegetable oil |
| 1/2 |
c |
Whole barley |
| 1/2 |
ts |
Crushed basil or 1 tsp. fresh basil |
| 1/2 |
ts |
Chopped dill weed |
|
|
Salt, Pepper, Paprika, Cayenne to taste |
| 2 |
lg |
Carrots, sliced |
| 4 |
lg |
Potatoes, scrubbed and quartered |
| 1 |
c |
Dry red wine |
| 2 |
ts |
Tamari or soy sauce |
| 1 |
|
Bay leaf |
|
|
Boiling water or vegetable stock |
INSTRUCTIONS
There are 2 books written by Kay Kantor Pomerantz "Come For Cholent" and
"Come For Cholent...Again" that have ALL kinds of Cholent recipes that
might help you or anyone else interested in different kinds of Cholent.
If the beans have not been pre soaked, wash them carefully, discarding any
that are broken or discolored. Place in a large pot and cover with water.
Bring to a boil. Remove from heat and allow to soak for about 1 hour. In a
large, heavy pot saute the onions, garlic and mushrooms in the oil. Add the
beans, barley, herbs and seasonings. Add the carrots, potatoes, the wine,
Tamari and bayleaf. Add boiling water or stock to about 1 inch above the
contents. Adjust the seasonings to taste. Before sundown on Friday, cover
the pot tightly and allow to simmer slowly in a 225 degree oven or over
very low heat on top of the stove. Let it cook all night until time to
enjoy it for lunch. Serves 6 to 8 hearty eaters.
Posted to JEWISH-FOOD digest V96 #102
From: Steve and Marilyn Kerman <sdkerman@hevanet.com>
Date: Fri, 13 Dec 96 12:29 PST
A Message from our Provider:
“Every good thing you have ever enjoyed comes from God”