|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 8g||10%|
|Saturated Fat 3g||15%|
|Total Carbohydrate 44g||16%|
|Dietary Fiber 7g||26%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Jewish law prohibits lighting a fire and cooking on the Sabbath. So how can an observant Jewish family eat a hot, nourishing meal on Sabbath? Cholent, a slow-cooked, bean-barley stew, has been the answer for centuries. Legumes are economical, and also ideally suited for slow cooking. While today there is a great variety of cholent recipes influenced by different traditions, this recipe follows the classic meat cholent.
- 1/2 lb. dried beans (lima, navy, great northern, chickpeas, or a mix)
- 3 lbs. potatoes
- 1 1/2 lbs. lean flanken (cut in cubes)
- 3 onions
- 2 tablespoons flour
- 1 teaspoon salt
- Pepper (to taste)
- 2 to 3 cloves garlic (crushed)
- 1/4 teaspoon paprika
- 4 qts. water
Gather the ingredients.
Soak the beans in water overnight. Drain.
Place the remaining ingredients, along with the soaked and drained beans, in a large Dutch oven.
Bring to a boil. Skim froth from the top.
Lower heat and cover tightly. Cholent may be baked for 24 hours at 250 F. (For quicker cooking, bake at 350 F for 4 to 5 hours.)
Serve and enjoy!
Keep in Mind
- Water should cover throughout the cooking process so the cholent won't become dry. Check the water before going to bed on Friday night and add more if necessary. Recheck the water in the morning and add more if necessary.
- Before the Sabbath begins, lay 4-6 hard-boiled eggs in their shells on top of the stew in the pot. Cover. The eggs will turn a light brown color and absorb the flavor of the stew. At the meal, gently remove the eggs from the stew, peel away the shells, cut into quarters and serve along with the cholent.
- Pickles are a traditional accompaniment with cholent.
- Serve cholent for the Saturday Sabbath lunch. It's a rich and heavy meal, so eat a small portion.