Cholent is a staple food in many homes for Saturday lunch. This very filling and hearty dish needs to stew for a minimum of 10 to 15 hours. Prepare it in a crock-pot and cook on low until the next morning.
At a glance
3 onions, quartered
4 tbsp. vegetable oil
4 lb. chuck roast, cut into large chunks
1 cup dry kidney beans
1 cup dried pinto beans
1 cup pearl barley
5 large potatoes, peeled and cut into thirds
Boiling water to cover
2 (1 oz.) pkg. of dry onion and mushroom soup mix
2 tbsp. garlic powder
Salt and pepper to taste
In a large oven safe pot or roasting pan, sautÈ onions in oil over medium heat. Add meat, and brown well on all sides. Mix in beans; stir continuously until the beans start to shrivel. Stir in the barley. Add potatoes, and add just enough boiling water to cover the meat and potatoes. Mix in dry soup mix and garlic. Season with salt and pepper. Bring to a boil, lower heat, and simmer partially covered for 20 minutes on stovetop. Preheat oven to 200 degrees. Cover pot tightly, and place in preheated oven. Allow cooking overnight for at least 10 to 15 hours. Check periodically to make sure you have enough liquid to cover; add small amounts of water if needed. Do not stir; stirring will break up the chunks of potatoes.
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