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B'nai Emet -> Departments -> Women's League -> Recipes -> GeneralCholent – a traditional Shabbat afternoon meal1/2 cup dry kidney beans Variations include vegetables, especially harder root vegetables, chick peas, wheatberries instead of some of the beans, peeled and seeded tomatoes, and hard-boiled eggs with shells on, lightly cracked to permit the infusion of the Cholent flavor. The night before you are going to make the Cholent, place the dry beans in a large bowl and cover with water. Cover the bowl and set aside. In the morning, drain the water. About one hour before Shabbat, cut up the potatoes. Chop the onion coarsely and slice the garlic. Season the meat to taste with salt, pepper, and Hungarian paprika. Put the meat into your crock pot or soup pot. Add the rest of the ingredients and cover with water. If you use a crock pot, add water almost to the top. If you are using a soup pot, cover the food and add about 1-2 inches more of water. Put the crock pot or stove on high heat until the water starts to boil and then lower the flame. Just before Shabbat begins taste the liquid, and add more salt, pepper or paprika to taste. Turn the heat to low and cover. Enjoy your Cholent Shabbat afternoon! |
