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-> Shabbos and Supper menus
funkyfrummom
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 Sun, Oct 18 2020, 2:31 pm
I can't get a white cholent recipe to turn out the way I want. The kind I am referring to is like what they have at Meisner's Take Out in BP (they have both a dark cholent and a white one). Theirs has just the right taste and consistency I am looking for. (I'm not asking for their specific recipe, just trying to give an example of what type I mean.)
I'd like something with fleish, not chicken. Also, I prefer not too heavy on potatoes.
Also, we tend to have leftover cholent always, so I am looking for something that can work for a batch that is not too big.
Does anyone have a good recipe to share?
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ra_mom
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Sun, Oct 18 2020, 3:13 pm
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Use white navy beans instead of cholent mix beans, barley, potato, onion, garlic, salt, splash of oil.
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batya315
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Sun, Oct 18 2020, 3:14 pm
Not sure what you're looking for (not familiar with the one you mention), but I use only white beans in my cholent, and I think it's pretty good.
I saute a medium onion in some oil until it's golden (and sometimes add a finely chopped garlic too). I add in a piece of meat (cheek, flanken, club, minute or swiss) and saute it for just a bit. I cut one potato into cubes and saute it along with the rest. I then add a half package of soaked navy beans and a handful of barley. Cover it with water + 2 inches or so. Add salt, paprika, black pepper, garlic powder (and when I'm in an adventurous mood, some soy sauce, honey and/or ketchup).
I let it cook low and slow.
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Cheshire cat
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Sun, Oct 18 2020, 3:37 pm
Wow. Other for the adventurous flings of yours, my cholent recipe is exactly the same.
Well, I add a little garlic to mine
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funkyfrummom
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Tue, Nov 03 2020, 5:26 am
I did the switch to navy beans and that was it. I just had too many red/pink ones.
I also usually have kishke in there, and noticed (once I switched to all white beans) that it is also contributing to the color. I may wrap it so that it stays more separated, not loose.
Thank you for help. 
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batya315
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Wed, Nov 04 2020, 3:57 pm
| Cheshire cat wrote: | Wow. Other for the adventurous flings of yours, my cholent recipe is exactly the same.
Well, I add a little garlic to mine |
You have good taste 
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