ROSH HASHANAH--Bean and Barley Cholent

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Bean And Barley Cholent

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : Rosh Hashanah

 

Amount Measure Ingredient -- Preparation Method

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1/2 pound great northern beans

1/4 cup vegetable oil

2 large onions -- chopped

1 large carrot -- sliced thin

3 cloves garlic -- chopped

1 tablespoon sweet paprika

1 tablespoon honey

1/2 cup pearl barley

5 cups boiling water

salt and freshly ground pepper to taste

 

In a large pot or bowl, soak beans, covered, overnight. Water level should be 2

inches above beans. Preheat oven to 350 degrees. Heat oil in a large, heavy oven

casserole. Add onions, sauté until golden. Stir in sliced carrots, cook 5 more

minutes. Stir in garlic and cook 1 more minute. Remove vegetables with a

slotted spoon, drain well and set aside. Stir in paprika and honey. Return

vegetables to pot. Stir in barley and well drained beans. Add boiling water,

cover and bake for 30 minutes. Reduce heat to 250 degrees and bake 30 minutes

longer. Remove cover and season with salt and pepper.

 

Source:

" The Jewish Vegetarian Year Cookbook "

 

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Per Serving (excluding unknown items): 299 Calories; 10g Fat (28.6% calories

from fat); 11g Protein; 44g Carbohydrate; 11g Dietary Fiber; 0mg Cholesterol;

18mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 2 Fat;

0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0