I love my slow cooker. There is nothing like coming home after a long work day and being greeted by warm and inviting aromas coming from your kitchen. Today, this wonderful Jewish stew seemed to fit the bill. Traditionally, this dish is begun in the slow cooker the evening before the Sabbath (as Jewish law prohibits cooking on the Sabbath), and kept warm until lunch time the next day. I think of it as Jewish chili. It is so flavourful and hearty – really stick-to-your-ribs. It makes great leftovers, too; the flavours continue to meld together and become even more yummy.
…but it doesn’t photograph very well.
Slow Cooker Cholent
1 tbsp oil
1 medium onion, diced
4 or 5 cloves garlic, minced
3 red or yukon gold potatoes, cut into large chunks
2 carrots, peeled and cut into large chunks
2 1/2 cups mixed dried beans (atleast 3 different kinds of beans, lentils or peas), soaked for 8 hours*
1/2 cup bulgur
vegetable bouillion cube
12 ounces dark beer
2 tablespoons soy sauce
1/2 teaspoons tarragon
2 teaspoons thyme
1 tablespoon paprika
1 tablespoon salt
1 teaspoon pepper
Turn the slow cooker on high and add onions, garlic, carrots, potatoes, beans and bulgur. Add a crumbled boullion cube and enough water to cover beans and vegetables. Add in the beer, spices, pepper, soy sauce – everything but the salt. Cover and cook on high for 6-8 hours. Stir in the salt after cooking, and adjust to taste.
* If you use kidney beans, please drain the beans after the soak, put in a pot and cover with water, and boil for atleast 10 minutes. Kidney beans can be toxic if not prepared properly.