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A few years ago, I wanted to make cholent, but didn't know where to
begin! Now, after lots of practice, I have found a cholent that passes
my kids' taste test! We make it every week. I think the veggie dogs
were the key to my success, although we eat it 'plain' now also!
'Warms the bones on a cold winter day!!
Last update: Nov. 13, 2001.
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Cholent ingredients:
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1 cup assorted dried beans, soaked in water; drain water afterwards
1/2 cup pearl barley
1 large onion, chopped
1 celery stalk, diced
2-3 carrots, sliced
6-8 potatoes, cubed
4 Zoglo (veggie) hot dogs, quartered (optional)
Add water just to the surface
The Sauce:
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some healthy glubs of Lea and Perrins barbecue sauce (1/4 c.)
(for a Canadian alternative -- Kraft Honey Flavoured Thick & Spicy)
several strong squirts of Heinz ketchup (1/4 c.)
some slow slurps of molasses
about 1/3 a foil pkg. of powdered onion soup mix
2 tsps. paprika
2 cloves garlic crushed
salt and pepper
BTW this is a very forgiving recipe; you can experiment to find the
seasoning you like!
The microwave:
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Soak the beans overnight. I use the microwave method. Put 1 cup of
assorted beans in a casserole, cover with 3 cups water. Cook on
high for 8 minutes, on medium for 2 minutes, then let sit for 1 hour.
Drain off all the water and any dried-out floating beans.
The Dutch oven:
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Saute onion in a little oil, add celery and carrots.
Add potatoes cut in chunks, the barley and the beans.
Add the seasoning; you can adjust it to your taste.
Add water, almost to the top. Bring it all to a boil.
Let it simmer for about an hour; the beans will still be crunchy.
Remember to stir it occasionally so it doesn't stick to the bottom.
The slow cooker:
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Next put it in the slow cooker and let it keep overnight on low.
In the morning, I add the Zoglos. You can also add water, but I usually
don't need to. It will thicken overnight.
Stir it in the morning when you get up. Enjoy all afternoon long on
Shabbos!!
Extra treat:
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Wrap vegetarian kishke in foil and keep warm overnight on top of the cholent.
Cholent of the Future:
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