Goof-Proof Cholent Recipe

Name: Goof-Proof Cholent
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 1/2 cup baby lima beans, sorted and rinsed; 1/2 cup dry white beans (navy or northern) or 1/2 cup black-eyed peas, sorted and rinsed (you can also use a good cholent bean mix); 1 1/4 1 1/4 lbs beef shanks (don't use that fatty cholent plate and do put some bones in) or 1 1/4 lbs other pot roast (don't use that fatty cholent plate and do put some bones in); 1 large onion, chopped; 1/3 cup pot barley, washed; 1/4 cup dry lentils, sorted and rinsed; 1/2 teaspoon paprika; 1/2 teaspoon salt; 1/4 teaspoon ground black pepper; 1/4 teaspoon ground ginger; 6 small potatoes, scrubbed

Servings: persons

1/2 cup baby lima beans, sorted and rinsed
1/2 cup dry white beans (navy or northern) or 1/2 cup black-eyed peas, sorted and rinsed (you can also use a good cholent bean mix)
1 1/4 1 1/4 lbs beef shanks (don't use that fatty cholent plate and do put some bones in) or 1 1/4 lbs other pot roast (don't use that fatty cholent plate and do put some bones in)
1 large onion, chopped
1/3 cup pot barley, washed
1/4 cup dry lentils, sorted and rinsed
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground ginger
6 small potatoes, scrubbed

1
Use large stove- and oven-proof pot or start in pot and change to large casserole dish when it's time to put in oven.
2
Put the beans in a large saucepan with water to cover them by at least 2 inches. Cover and bring to a boil. Boil for 2 minutes then remove from heat. Leave the beans to soak for 3 hours. (Alternatively soak unboiled beans in water overnight.).
3
Trim meat of all visible fat and cut into 4 - 6 large chunks.
4
Saute onions in small amount of oil until they just begin to brown.
5
Add meat to pot and brown on all sides.
6
Add soaked and drained beans, barley, lentils, paprika, salt, pepper and ginger.
7
Put potatoes on top.
8
Add enough boiling water so that everything is almost covered but there is at least 1 inch headroom at top of pot/dish.
9
Preheat oven to 350 degrees.
10
Over medium heat, bring cholent to boil then cover pot/dish tightly with lid and/or foil and place in oven.
11
Bake for 1 hour at 350 degrees then reduce heat to 225 degrees and bake overnight (12 - 20 hours). It can be served any time after the minimum 12 hours.
12
DO NOT STIR WHILE COOKING.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 cup baby lima beans, sorted and rinsed, 1/2 cup dry white beans (navy or northern) or 1/2 cup black-eyed peas, sorted and rinsed (you can also use a good cholent bean mix), 1 1/4 1 1/4 lbs beef shanks (don't use that fatty cholent plate and do put some bones in) or 1 1/4 lbs other pot roast (don't use that fatty cholent plate and do put some bones in), 1 large onion, chopped, and more.

Yes, Goof-Proof Cholent falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Goof-Proof Cholent

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