Print This Recipe

Cholent

Sunday with Marlena Spieler

Cholent is a long simmered dish with beans, grain, meat, vegetables and seasonings. A healthy and yet tasty soup like dish in a bowl. This is a Shabbat dish, a day that no cooking is done in the kitchen. Cholent is put together on Friday and allowed so simmer overnight, such that it is ready for lunch on Saturday after one comes from the synagogue, the house will be filled with the aroma of the dish being simmered. I decided to use a slow cooker for this recipe and also substitute chicken for beef.  On reading the history of cholent, we found that it was traditionally made with garbanzo beans, barley, chicken and vegetables. Here is my version

Oil – 1 T

Onions – 1 cup, chopped

Garlic – 10 cloves, minced

Chicken thighs – 1 lb

Garbanzo beans – 1 cup, dry soaked overnight

Barley – ½ cup

Wild rice – ½ cup

Red Potato – 2 , each chopped in 4

Celery – 3 sticks, cut in large chunks

Carrot – 2, peeled and cut in rounds

Tomato – 14 oz can, chopped tomatoes

Paprika – 1 T

Cayenne- 1 T or to taste

Salt & Pepper to taste

Water- 4- 5 cups

• Heat a skillet with oil and saute the onions until it translucent and add garlic and cook for 30 – 45 seconds
• Rinse the garbanzo beans before adding it to the slow cooker
• Transfer to a slow cooker and add the rest of the ingredients and give it a stir.
• Set the slow cooker on high for an hour and then change the setting to low and let it cook for 6-8 hours.
• Check for seasonings and serve

Please check what Mel & Eileen have for us.

Variations: You can add fresh herbs right in the end.

Add a dash of ground cumin before you serve.