A hearty, flavorful casserole
packed with whole grains, beans
and potatoes. Don't let the
long cook time deter you.
Prep Time: 30 minutes
Total Time: 13 hours
Yield: 8 - 10 servings
I like to use the organic blackstrap
molasses made by Wholesome Sweeteners.
It has loads of minerals, no chemicals,
and is a bit sweeter than other molasses.
The beans listed below can be substituted
for any other beans of your choice. I do
not, however, recommend split peas as the
flavor combination just would not be right.
Make sure that you rinse your beans and
carefully check that there are no stones
or other foreign bodies in them. The best
and fastest way to scan for stones is to
pour a small amount of beans at a time onto
a white plate.
To "flash" soak the beans, place them in
a sauce pan. Add water until it is two
inches above the beans. Bring to a boil,
and immediately remove from the heat.
Let soak for about 1 hour.
Did you know that adzuki beans are
a complete protein?!
Kombu is a sea vegetable filled with
vitamins and minerals. It will make
the beans more digestible, and, don't
worry, it will not impart a fishy taste
to the casserole.
If you buy the pre-peeled garlic,
you will knock about 10 minutes off
of the prep time.
1 c lima beans rinsed and checked for stones
1 c adzuki beans rinsed and checked for stones
1 c spelt, wheat or rye berries
1 c whole or pearled barley
2 strips kombu
1 head of garlic, cloves separated and peeled
3 onions, diced
5 ribs celery, diced
1 lb. baby carrots
2 T safflower or canola oil
2 T organic molasses
1 T agave syrup, barley malt or rice syrup
1 T paprika
1 c sweet Jewish wine
6 large potatoes, scrubbed and quartered, skins in tact
6 whole eggs, the outsides washed well
Have ready a large pot or Dutch oven with
at least a 9 quart capacity.
In the pot, combine beans, grains, kombu,
garlic, onion, carrots, oil molasses and
Place potatoes and eggs on top.
Add water until it is about two inches above
all of the ingredients.
Place the filled pot in the oven and bake
at 350° F for 1 hour.
Make sure that there is still plenty
of water and reduce heat to 220° F.
Bake for at least 12 hours.
Every few hours, take a look to make sure
that there is still water in the casserole.
DO NOT STIR !!
The water level will go down, of course, just
make sure that there is enough to prevent
You will probably not have to add water, but
Don't worry about the cholent when you go to
sleep or leave the house, it will be fine.
The cholent can bake for over 15 hours if
When ready to serve, there should be just enough
liquid to make a nice gravy.
Peel the eggs, the whites will be browned, dig
in and enjoy!
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