The seventh SlowCookable newsletter. Didn't have time to cook this week so how about a history lesson?
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Cholent: The Original Slow-Cooked Dish

Several readers wrote in with a link to NPR's article Cholent: The Original Slow-Cooked Dish. It's a meal that's cooked for a full day before serving on the Sabbath. This dish inspired the invention of the Crock-Pot.

I haven't made it so I can't tell you how it tastes, but it sounds amazing. Please email me if you have!


  • a few tablespoons canola or olive oil
  • 6 onions, peeled and sliced or diced in large pieces (they'll nearly melt by the end, so don't worry)
  • 1 cup pinto beans, soaked overnight
  • 1 cup barley, soaked overnight
  • 5 potatoes, peeled and cut up into large chunks (starchy or waxy)
  • generous sprinklings each of paprika, salt, black pepper, turmeric , garlic powder
  • About 1/4 — 3/4 of a chicken (this can be pieces of a whole bird, just legs or thighs, cut-up cutlets, etc.)
  1. Heat oil in a medium heat over a large pot (or, if you have a stovetop-friendly slow cooker, you can use that). Saute the onions until soft and translucent. If you've used a separate pot, transfer to a slow cooker a this point. Add the beans, barley, and potatoes, and cover with water up to a few inches from the top of the cooker. Add the seasonings, then taste the water and adjust as needed to have a combination of flavors to your liking. Add the chicken, and add additional water if needed so that it's between 1-2 inches from the top of the crock.
  2. Cook the cholent on high for three to five hours. Taste and adjust seasonings as needed, then turn to low and cook until the next day. Enjoy warm for lunch (although Wilhelm's children have been known to dip into it for breakfast).

Source: NPR

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