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View Diary: Breaking Bread: Crockpots, Slow is the Way to Go (154 comments)

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  •  Cholent: Jewish Cassoulet (1+ / 0-)
    Recommended by:

    Beef bones
    Cubed stew meat (chuck, brisket, shoulder, etc.)
    Cubed potatoes
    Cubed yellow onions, with peel
    Uncooked beans (kidney, navy, pinto, black)
    Pearl barley
    Water to cover, plus 1/2"

    Chick peas
    Chili flakes
    Raw eggs, intact (in the shell, washed)

    I usually cook it on low overnight, in a cast iron dutch oven, on the weekend. It beats any alarm clock I've ever used. Try to make only as much as you'll eat as it doesn't make for good leftovers. Be careful with the eggs if you add them so as not to crack them. Stir several times early on. Enjoy!

    "Liberty without virtue would be no blessing to us" - Benjamin Rush, 1777

    by kovie on Tue Feb 28, 2012 at 12:16:00 AM PST

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