Cholent (Nytimes) Recipe

Looking for an easy Cholent (NYTimes) recipe? Learn how to make Cholent (NYTimes) using healthy ingredients.


Submitted by ibjoeralt

Makes 8 servings



Meat, bean and grain stew from Eastern European Jewish food traditions

Recipe Ingredients for Cholent (NYTimes)

1/2 pound beef short ribs
1/3 cup cranberry beans
1/3 cup kidney beans
1/3 cup navy beans
2 tablespoons molasses
3 cups chicken stock
1 cup potato
1 1/2 cup onion
3/4 cup barley
2 tablespoons smoked paprika
1 salt and pepper to taste

Recipe Directions for Cholent (NYTimes)

  1. Line the bottom of a slow cooker with the potatoes, the onion and then the short ribs, sprinkling the meat with pepper to taste.

  2. Scatter the barley and the beans on top, then pour on the broth and the molasses. Sprinkle with the paprika and salt to taste. Add enough water to cover all the ingredients. Cook on low for 12 to 15 hours, stirring occasionally (or not, if you make this for Shabbat), adding more water if necessary. The longer the cholent cooks, the better it will be.

Categories

Main Dish, Jewish, Slow Cook

Nutrition Facts
Serving Size 199.3g
Amount Per Serving
Calories
240
Calories from Fat
33
% Daily Value*
Total Fat
3.7g
6%
Saturated Fat
1.2g
6%
Trans Fat
0.0g
Cholesterol
26mg
9%
Sodium
311mg
13%
Potassium
686mg
20%
Total Carbohydrates
36.2g
12%
Dietary Fiber
9.5g
38%
Sugars
4.8g
Protein
16.8g
Vitamin A 18% Vitamin C 9%
Calcium 6% Iron 19%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • High in dietary fiber
  • High in manganese
  • High in selenium
  • High in vitamin B6
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