VEGETARIAN CHOLENT
This vegetarian cholent contains kidney beans, navy beans, onion, minced garlic, mushrooms, barley, carrot, potato, dill, basil, dry red wine and soy sauce.
Provided by Eileen Goltz
Categories Pareve
Time 11h20m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- 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 sauté the onions, garlic and mushrooms in the oil. Add the beans, barley, herbs and seasonings. Add the carrots, potatoes, the wine, soy sauce and bay leaf. Add boiling water or stock to about 1 inch above the contents. Adjust the seasonings to taste. Cover the pot tightly and allow to simmer slowly in a 225°F oven or over very low heat on top of the stove. Let it cook all night.
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
CHOLENT
The overnight Jewish stew, cholent, is typically started on Friday afternoon and allowed to cook overnight to be eaten at noon on the Sabbath. It is a flavorful, comforting slurry of beef short ribs, beans, potatoes, onions, honey and smoked paprika. This version is made in a slow cooker so those observing Sabbath need not tend to it.
Provided by Joan Nathan
Categories dinner, main course
Time 15h
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Line the bottom of a slow cooker with the potatoes, the onion and then the short ribs, sprinkling the meat with pepper to taste.
- Scatter the barley and the beans on top, then pour on the broth and the honey or molasses. Sprinkle with the paprika and salt to taste. Add enough water to cover all the ingredients. Cook on low for 12 to 15 hours, stirring occasionally (except during Shabbat, for those who observe it), adding more water if necessary. The longer the cholent cooks, the better it will be.
Nutrition Facts : @context http, Calories 308, UnsaturatedFat 5 grams, Carbohydrate 42 grams, Fat 9 grams, Fiber 9 grams, Protein 17 grams, SaturatedFat 4 grams, Sodium 585 milligrams, Sugar 7 grams, TransFat 0 grams
MOM'S AUTHENTIC KOSHER CHOLENT RECIPE
This is a very filling and hearty stew. It cooks slowly overnight for a minimum of 10 to 15 hours or more on a very low flame.
Provided by Sherrie D.
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 10h40m
Yield 8
Number Of Ingredients 11
Steps:
- In a large oven safe pot or roasting pan, saute onions in oil over medium heat.
- Add meat, and brown well on all sides.
- Mix in beans; stir continuously until the beans start to shrivel. Stir in the barley. Add potatoes, and add just enough boiling water to cover the meat and potatoes. Mix in dry soup mix and garlic. Season with salt and pepper. Bring to a boil, lower heat, and simmer partially covered for 20 minutes on stove top.
- Preheat oven to 200 degrees F (95 degrees C).
- Cover pot tightly, and place in preheated oven. Allow to cook overnight for at least 10 to 15 hours. Check periodically to make sure you have enough liquid to cover; add small amounts of water if needed. Do not stir; stirring will break up the chunks of potatoes.
Nutrition Facts : Calories 1066.5 calories, Carbohydrate 98.3 g, Cholesterol 161 mg, Fat 49.2 g, Fiber 17.3 g, Protein 58 g, SaturatedFat 17.6 g, Sodium 616.1 mg, Sugar 5.3 g
KOSHER VEGETARIAN CHOLENT
Don't be put off by the amount of cooking time (I've quoted the longest time). It is well worth the wait and develops the flavour better with the long cooking. This recipe is adapted slightly from the original which was found at Just Slow Cooking.com.
Provided by Dragoness
Categories Stew
Time P1DT30m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Soak the beans overnight, then drain.
- Or, follow package directions for quick soaking.
- In a large skillet, heat the oil and saute the garlic, onions and celery until tender.
- Put in slow cooker.
- Add the potatoes, carrots, beans, bay leaf and paprika.
- Dissolve the soup mix in 1 cup of the hot water and add to the vegetables with the remaining 3 cups of water.
- Add salt and pepper to taste.
- Cover tightly and cook on low 18-24 hours.
- Taste and adjust seasonings, if necessary.
- Makes four very generous servings.
Nutrition Facts : Calories 444.1, Fat 4.4, SaturatedFat 0.7, Sodium 78.8, Carbohydrate 84.9, Fiber 19.6, Sugar 11.6, Protein 19.5
MOM'S AUTHENTIC KOSHER CHOLENT RECIPE
I haven't made this hearty looking stew, but am posting it for all of Jewish chefs. Taken from allrecipes.com. I imagine you could do this in a crockpot as well as your oven!
Provided by yooper
Categories Stew
Time 10h40m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- In a large oven safe pot or roasting pan, saute onions in oil over medium heat.
- Add meat, and brown well on all sides.
- Mix in beans, stir continuously until the beans start to shrivel.
- Stir in the barley.
- Add potatoes, and add just enough boiling water to cover the meat and potatoes.
- Mix in dry soup mix and garlic.
- Season with salt and pepper.
- Bring to a boil, lower heat, and simmer partially covered for 20 minutes on stove top.
- Preheat oven to 200 degrees F (95 degrees C).
- Cover pot tightly, and place in preheated oven.
- Allow to cook overnight for at least 10 to 15 hours.
- Check periodically to make sure you have enough liquid to cover; add small amounts of water if needed.
- Do not stir; stirring will break up the chunks of potatoes.
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