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Cholent
- 1 cup
kidney beans
- 1 cup
navy beans
- 1 cup
pinto beans
- ½ cup
baby lima
- ½ cup
barley
- 2 meat
bones
- 2 pounds
of meat
- 3 small
onions cubed
- 5 cloves
garlic peeled
- 2
tablespoons salt
- 1
teaspoon pepper
- ¼ cup
ketchup or tomato cubed
- 1 bunch
cilantro
- 8 medium
potatoes cubed
Soak beans
overnight. Drain and discard any stones.
Place beans in 8 quart pot and cover the top
of the beans with one inch of water. Add the
meat and meat bones. Combine remaining
ingredients except for potatoes in food
processor and mix. Pour mixture over the
meat and bring to boil. Reduce heat and
simmer for 3 hours on a low flame. Add
potatoes and simmer for one hour more.
Before Shabbos, place the pot on the
blech
and add one inch of water above the
ingredients.
For a
Parve
cholent, omit the meat and meat bones.
Cholent
--
Kosher Meat |
