Cholent
A traditional Sabbath main course, and thrifty to boot!
Ingredients
- ½ C dry kidney beans
- ½ C dry green lentils
- ¼ C dry navy beans
- 2 T vegetable oil
- 1 large onion , coarsely chopped
- 3 cloves garlic , minced
- 1½ T hungarian paprika
- 1½ t salt , or to taste
- 1½ t pepper
- 1 T nutritional yeast
- ¾ C buckwheat groats
- 1½ lb potatoes , peeled, cut into large chunks
- 1 lb roast , preferably bone-in
- water
Instructions
- Quick soak (boil for 1 minute, let sit for 1 hour) or slow soak (at least 6 hours at room temperature) beans. Drain and rinse.
- Heat oil in a large heavy skillet over medium heat and sauté onion until transparent. Add garlic, stir for several minutes over heat then add paprika, nutritional yeast and pepper, and continue to cook for a minute. Remove from heat and release from skillet by pouring in 1 C water and stirring all ingredients until they combine into a single thin sauce
- Combine beans, onion mixture, buckwheat, potatoes and roast (on the bottom) in a large crockpot, or an a large covered baking dish if using oven. Add water to cover well, remember the beans and buckwheat will need this!
- Cook on crockpot LOW for 8 hours or more or bake in the oven at 325 degrees for 3–4 hours, adding water if needed. Add salt to taste in the final hour of slow cooking or last 1/2 hour of baking to ensure complete cooking of the beans.
- Remove roast and slice against the grain into thick slices. And serve with a little broth drizzled over.