Cholent is a traditional Jewish stew of beef, beans, vegetables and grains, usually simmered overnight for 12 hours or more, and eaten for lunch on Sabbath. It was developed over the centuries to conform with Jewish laws that prohibit cooking on the Sabbath.
Before you start
- Place the beans in a large bowl, cover them with cold water and leave to soak for at least 8 h or overnight.
- Drain the beans well, then place them in a large pot, cover with fresh cold water and bring to a boil. Boil them steadily for about 10 min, then drain well and set aside.
- Meanwhile, heat the oil in a pan, add the onion and cook gently until softened, about 5 min. Stir in the paprika and cayenne pepper, then cook 1 min with stirring. Transfer to the ceramic cooking pot.
- Add the garlic, beans, vegetables, beef and hot broth. Mix well. Cover the slow cooker with the lid and cook 5-6 h on 'low', or until the meat and vegetables are tender.
- Add the rice, stir, and season with salt and pepper. Cover and cook on 'high' for a further 45 min, or until the rice is cooked. Serve hot.
Nutrition Facts Table
per 1 serving (430g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
|Vegetables and Fruits :||1 ¾||servings|
|Grain Products :||¼||serving|
|Milk and Alternatives :||0||serving|
|Meat and Alternatives :||1 ¾||servings|
ClaimsThis recipe is :
- Free :
- Added Sugar
- Excellent source of :
- Fibre, Folacin, Iron, Magnesium, Manganese, Niacin, Phosphorus, Potassium, Selenium, Vitamin A, Vitamin B12, Vitamin B6, Zinc
- Good source of :
- Copper, Pantothenic Acid, Vitamin B1, Vitamin B2, Vitamin C, Vitamin E, Vitamin K
- Source of :
- Calcium, Vitamin D
- Low :
- Calories, Cholesterol, Saturated Fat, Sodium
|Meat and Alternatives||4 ½|