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LOCATION: Recipes >> Casserole Recipes >> Cholent 02

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Cholent with Beans and Potatoes

1 T. oil
1 large onion, cut into 1" cubes
1 lb. beef (I've used brisket and London broil), cut into 1" cubes
6 medium potatoes, pared and halved
1/2 c. pink beans, rinsed and soaked overnight
1/2 c. barley
16 oz can vegetarian beans
1/2 c. ketchup
1 t. seasoned salt
1/2 t. garlic powder
2 T. honey
2 t. onion soup mix (I use Osem)
Hot water

This recipe should be made in a 4-quart crockpot. Scale down the
quantity if yours is smaller or don't add so much water if yours
is bigger. You should start cooking 3 hours before Shabbos begins.

Put the oil in the bottom of your crockpot and coat the bottom and
a bit of the side (about 2"). This will help keep stuff from sticking
on the bottom too badly. Heat some more oil in a large pan and
saute the onion over medium heat until just starting to turn
translucent. Add the beef and cook _just_ until browned on the
outside. (Your kitchen should smell terrific at this point :-) ).
Put the onion and beef into the crockpot and level it out somewhat.
Add the potatoes, pink beans, and parley. Pour the can of vegetarian
beans over the contents of the crockpot, moving things around a
little to get the sauce to reach the lower layers.

In the now empty can, mix the ketchup, salt, garlic powder, honey,
and soup mix. Fill up the remainder of the can with hot water and
stir until the consistency is even. Pour into the crockpot, again
moving things around. Add hot water to the crockpot to 1/2" from
the rim. Cook at HIGH until just before candlelighting. Check to
see that the cholent has not gotten too dry. (This part is a little
tricky. Too much water means you'll get cholent soup. Too little
water gets you a very sparse Shabbos lunch. Just enough water means
you'll have a great Shabbos nap.) I usually end up adding about
1/4 cup of water or enough to bring it back up to 1/2" from the
rim. Lower the setting to LOW. (Very important. Otherwise, the
cholent will probably burn.)

You can check the cholent again in the morning before you leave
for shul. More _hot_ water can be added, but you should not stir
it (constitutes work). It should be ready for consumption when you
get back. If, on the other hand, it looks a little thin, allow the
cholent to sit a little before serving. It will thicken as it cools.

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