Try this Vegetarian Cholent recipe, or contribute your own.
Suggest a better description1. Put beans in large bowl and cover with cold water. Soak overnight. Before cooking, drain beans and discard stones and dried-out beans. 2. Heat oil in a 4-qt. pot, and saut onions and garlic until onions are translucent, 5 to 7 minutes. Add barley and beans to onions. Cover with water by at least 2 inches, add salt and pepper, bring to a boil and cook 30 minutes over low flame. Add potatoes and tomato sauce and cook 30 minutes more. 3. Place cholent in a crock pot or slow cooker overnight or in a 200-degree oven for eight hours or overnight. Recipe by from Chef Christo (Restaurant in Hackensack, NJ:on their website) Posted to JEWISH-FOOD digest by Annice Grinberg
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Serving Size: 1 Serving (1080g) | ||
Recipe Makes: 8 | ||
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Calories: 496 | ||
Calories from Fat: 40 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.5g | 6 % | |
Saturated Fat 0.5g | 3 % | |
Monounsaturated Fat 1.7g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 4240.7mg | 146 % | |
Potassium 3660mg | 96 % | |
Total Carbohydrate 105.3g | 31 % | |
Dietary Fiber 20.8g | 83 % | |
Sugars, other 84.5g | ||
Protein 20.7g | 30 % | |
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: 496
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