Cholent

Sólet

Ingredients

  • 1 pound uncooked dried small white beans
  • 2 tablespoons goose fat
  • 1 large onion, chopped fine
  • 2 garlic cloves, crushed 2 tablespoons flour
  • 1 tablespoon paprika
  • 1 pound smoked beef breast
  • ½ hindquarter of smoked or fresh goose
  • 4 unbroken eggs, in shells
  • Pinch of pepper
  • Salt

Method

  1. The night before you plan to serve this dish, soak the washed beans in quarts water.
  2. Next day melt the goose fat in a 5- or 6-quart heavy Dutch oven 6 inches deep, or in an enamelware casserole with a lid. sauté onion and garlic in it over low heat for a few minutes.
  3. Add flour and paprika, mix, and sauté for a few more minutes. Add 2 cups cold water; stir till there are no lumps.
  4. Pour in the soaked beans together with the soaking water; stir well. Bring to a boil. Add meat pieces and the eggs still in their shells. When the mixture starts boiling turn heat very low. Cover and cook for about 2 hours.
  5. If you need more water, add some, but no more than ½ cup at a time. Add pepper and salt to taste.
  6. When done, slice the meat. Shell the eggs and slice into halves. Place meat slices on top of the beans and halved eggs and serve.

Variation

Mash garlic, fat and paprika together; put in with the soaked beans and liquid. When the mixture starts boiling add onion, meat and eggs. Try both methods.

The amount of meat can be increased according to the requirements. Stuffed Goose Neck is often added.

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