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Kosher Vegetarian Cholent

1 1/2 cups dried large lima beans (1/2 pound)
1 tablespoon vegetable oil
2 garlic cloves, minced
2 medium onions, thinly sliced
3 celery ribs, thinly sliced
2 large or 4 small potatoes, peeled and quartered
2 carrots, peeled and thinly sliced
1 bay leaf, crushed
1 1/2 to 2 tablespoons instant chicken-flavored soup mix (5 bouillon cubes)
1 tablespoon Paprika
4 cups hot water
Freshly ground pepper

Soak the beans overnight in water to cover, then drain. Or, follow package directions for quick soaking.

In a large skillet, heat the oil and sauté the garlic, onions and celery until tender, then add to 3-quart slow cooker.

Add the potatoes, carrots, beans, bay leaf and paprika.

Dissolve the soup mix in 1 cup of the hot water and add to the vegetables with the remaining 3 cups of water.

Add salt and pepper to taste. Cover tightly and cook on low 18-24 hours.

Makes 4 very generous servings.

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