Vegetarian Cholent recipe
information
If desired, add a few raw eggs in their shells to this stew at the simmering stage for extra nourishment.
ingredients
2 1/2 cups lima, navy, or great northern beans
2 white turnips, quartered
2 yellow turnips, quartered
1 large onion, quartered
6 potatoes, peeled
2 cups canned or fresh tomatoes, peeled
1 bunch fresh parsley
1 bunch fresh coriander (cilantro)
3/4 cup wine vinegar
1 teaspoon paprika
1/2 teaspoon dried thyme
1 bay leaf
1/2 teaspoon ground cumin
1/2 teaspoon black pepper
1 clove garlic, chopped
1 teaspoon salt
2 white turnips, quartered
2 yellow turnips, quartered
1 large onion, quartered
6 potatoes, peeled
2 cups canned or fresh tomatoes, peeled
1 bunch fresh parsley
1 bunch fresh coriander (cilantro)
3/4 cup wine vinegar
1 teaspoon paprika
1/2 teaspoon dried thyme
1 bay leaf
1/2 teaspoon ground cumin
1/2 teaspoon black pepper
1 clove garlic, chopped
1 teaspoon salt
method
1. Soak the beans in water to cover overnight.
2. Drain well and add to a saucepan.
3. Cover with fresh water. Bring to a boil over medium heat.
4. Cook for 10 minutes, then add remaining ingredients except salt.
5. Cover pot, reduce heat, and simmer mixture for at least 2 hours or until beans are tender.
6. Alternately, you could bake mixture for at least 4 hours in an oven set on 250°F.
7. Add salt 10 minutes before serving, and serve hot.
2. Drain well and add to a saucepan.
3. Cover with fresh water. Bring to a boil over medium heat.
4. Cook for 10 minutes, then add remaining ingredients except salt.
5. Cover pot, reduce heat, and simmer mixture for at least 2 hours or until beans are tender.
6. Alternately, you could bake mixture for at least 4 hours in an oven set on 250°F.
7. Add salt 10 minutes before serving, and serve hot.
serving amount
serves 8
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
