beans

21st Century Cholent

March 6, 2014

Author: Fran Kolin

 

 

This is the original “stick to your ribs” meal, a traditional shabbos lunch that cooks before sundown on Friday until lunchtime on Saturday. Real old-world goodness!

Ingredients:

1 bag of baby potatoes

1lb flank steak or brisket, cubed

Fried onions

1 bag of baby carrots

Kishke

1tbsp chopped garlic

Red kidney beans

Black beans

Small white beans

Preparation:

Use the largest pan or pot that can go in your oven, Layer the ingredients in the order written. Add water to the top. Put uncovered into 350 degree oven. Cover after 2-3 hours. Lower oven to 250 degrees for another 8 hours. Add water as necessary to “mush up” texture. (Or put in the oven in the morning – for that night- at 325 degrees all day.)

 

Posted in Soups and Stews  

Tags: black beans, carrots, garlic, kidney beans, kishke, onions, potatoes, shabbos, steak,white beans

 

 

Veggie Cholent

March 6, 2014

Author: Batsheva Frankel

 

 

I developed this recipe as an alternative to meat cholent- because I stopped eating meat when I started keeping shabbat. It’s yummy and fast!

Ingredients:

Barley

1 can whole potatoes

1 can cut sweet potatoes

1 brown onion – sliced

1 can garbanzo beans

1 can veggie baked beans

4-6 whole cloves of garlic

1 cup of ketchup

1 cup of BBQ sauce

1 parve kishke (sliced)

Preparation:

Grease sides and bottom of crock pot with olive oil. Cover bottom of crock pot with thin layer of barley. Put all ingredients in crock pot in order listed on Friday before shabbat- it will be ready for shabbat lunch!

 


 

Pasta E Fagioli

July 28, 2014

Author: C Grillo

 

 

Ingredients:

1/2 bag of Great Northern beans

1/2 bag Pinto beans

1/4 cup lentils

1/4 cup split peas

1 tsp parsley

1 stalk celery (chopped)

1 cup crushed tomatoes

1 carrot (chopped)

1 large onion (chopped)

1/2 stick margarine or butter

salt to taste

1 cup broken spaghetti noodles (cooked)

1 box frozen spinach OR broccoli

Directions:

Wash and drain Great Northern & Pinto beans and add to pot. Fill the pot 3/4 full with water

Add parsley, carrots, onions, tomatoes & salt to pot. Bring to a simmer (partially covered) for 3/4 hour.

Add lentils and split peas and Oleo (margarine/butter) and cook for another 3/4 hour – stir a little every so often.

Cook separately frozen spinach or broccoli and spaghetti – add to pot when finished (Split peas should be soft) adjust salt to taste and serve.