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Suggest a better descriptionSoak beans overnight. Fry onions in a little oil until golden brown. Remove from pot and set aside. Put bones, then onions, then meat,then potatoes,then barley and soaked beans. Add cold water just to cover, bring to a boil. Using a heat diffuser(sp?) or what we call a blecht(sp?), turn the heat down to very low and cook the cholent on the blecht for twenty-four hours. Check it while cooking to make sure it doesnt get too dry and to mix it. Try not to add too much water while its cooking as this tends to dilute the flavors. Some people bake it for the twenty-four hours in a low oven. I dont have a crockpot so youll have to make your own cooking time adjustments. I also dont always cook it for twenty-four hours. If Im not going to cook it overnight I put it up early in the morning and let it cook pretty much all day or a few hours before I go to bed, then refrigerate it until Im ready to eat it. I serve it either with challah or rye bread and lots of sour pickles and sour tomatoes. Enjoy! Posted to Bakery-Shoppe Digest V1 #211 by jstiler@webtv.net (Joyce Stiler) on Aug 31, 1997
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Serving Size: 1 Serving (1492g) | ||
Recipe Makes: 1 | ||
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Calories: 688 | ||
Calories from Fat: 9 (1%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1g | 1 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 56.3mg | 2 % | |
Potassium 3545mg | 93 % | |
Total Carbohydrate 156.9g | 46 % | |
Dietary Fiber 21.3g | 85 % | |
Sugars, other 135.6g | ||
Protein 18.2g | 26 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 688
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