Throw Everything into One Pot

Fresh natural food for busy people

by Gregory Kozlovsky


Cholent is a traditional Jewish Sabbath dish. It is characterized by combination of beans, barley, and carrots that give it its slightly sweet taste. By Jewish law it is not allowed to heat a dish on Sabbath, therefore cholent stays on low heat from Friday evening and when it is served, the ingredients are very well cooked.

4 portions

1 cup mixture of kidney beans, navy beans, and black-eyed beans

1/2 cup barley grain
300 gr potatoes
150 gr carrots
2 tbsp ginger
1 tsp ground black pepper
2 tsp cumin seeds
1 1/2 tsp salt

1 bunch parsley

Soak beans for 3 hours or overnight in 3 cups of water.

Cook for 1 hour.

Add barley and cook for 1 hour 20 minutes more.

Dice potatoes into 2 cm size cubes, cut carrots into disks 1/2 cm thick and add to the pot. Add finely chopped ginger, pepper, cumin, and salt. Cook for 40 minutes more.

Before serving garnish with finely chopped parsley.

You can also add celery and tofu.


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