Cholent with beans and potatoes
6 servings
200 minutes
The recipe is taken from the book "Cuisines of the world. Jewish cuisine.
1
Soak the beans in water overnight.
- White beans: 200 g
2
Wash the meat, dry it, and cut it into small pieces.
- Fatty beef: 1 kg
3
Wash the potatoes, peel them, and cut each potato into 4 wedges.
- Potato: 4 pieces
4
Drain the beans in a colander.
- White beans: 200 g
5
Sort and rinse the pearl barley.
- Pearl barley: 200 g
6
Separate the garlic head into cloves and peel them.
- Garlic: 1 head
7
Put all the products in a large pot with a thick bottom or cauldron.
- Fatty beef: 1 kg
- Potato: 4 pieces
- Pearl barley: 200 g
- Garlic: 1 head
- Chicken egg: 6 pieces
8
Thoroughly wash the raw eggs and carefully place them on top of the contents of the pot.
- Chicken egg: 6 pieces
9
Pour cold water over the cholent so that its level is 2-3 cm above the level of the ingredients.
10
Salt, pepper, and add paprika and ginger to taste.
- Salt: to taste
- Ground black pepper: to taste
- Paprika: to taste
- Ground ginger: to taste
11
Bring to a boil, reduce heat, and simmer for 3-4 hours.
12
Reduce the heat to very low to stop boiling and keep the dish warm until serving.
