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Cholent is a traditional hot dish served Shabbat day for lunch. A hearty, flavourful “stew,” its heady aroma fills the house


½ cup kidney beans
½ cup lima beans
½ cup navy beans
6 small potatoes
1 kg stew meat, cut into cubes
½ cup Solomon's Pearl Barley
1 onion
1½ teaspoons salt
½ teaspoon pepper
1 teaspoon garlic powder or 3 cloves garlic minced
1 tablespoon honey
1 tablespoon tomato ketchup
½ tablespoon of Solomon's Chicken Booster
USE: 6-quart pot


The night before you prepare this dish, put all the beans in a large bowl and cover with cold water. Allow to soak overnight. Before cooking, drain beans and discard any stones and dried-out beans.

Peel potatoes, and cut into desired size and add to pot. Rinse meat and barley. Peel onion. Place in 6-quart pot. Add drained beans and water until pot is three-quarters full. Add salt, pepper, and garlic, chicken booster, tomato ketchup and honey. Cover and bring to a boil, then reduce heat. Let simmer at least 1 hour and add water when necessary. Place in oven on low till meat is tender.  Keep pot tightly covered.

NOTE: Can be cooked in a crock pot.

Makes: 4 to 6 services

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