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Elaine Radis' Cholent (M, TNT)
Source: Unknown
Serves: 4

1 cup dried navy beans
1-1/2 pounds boneless beef chuck, cut into 4 equal pieces
4 potatoes, peeled
1 onion, quartered
1 teaspoon salt
1/8 teaspoon black pepper, fresh ground
3 cups chicken stock

Soak the beans in water to cover overnight.

Preheat the oven to 350°F.

Drain the beans and place them in a large clay bean pot with the meat, potatoes, onion, salt, and pepper.

Add enough water to just reach the top of the ingredients, about 1-1/2 cups. Cover the pot tightly, first with a piece of aluminum foil, then with the lid of the pot.

Bake for 30 minutes. Reduce heat to 200°F and bake for 10 hours or more. Do not disturb in any way.

Serve the cholent in soup plates, adding a little hot chicken broth, if you wish.

Posted by Elaine Radis

Nutritional Info Per Serving: N/A