Print
Email
Add a photoServings: 10
Ingredients
- 2 kg Beef with fat and bones
- 2 c. Big white beans
- 1Â 1/2 c. Kidney beans (dark brown)
- 1Â 1/2 c. Chick peas (garbonzo, hommous)
- 1Â 1/2 c. White rice, washed
- 8 med Size potatoes
- 6 x -(up to)
- 8 x Large eggs (in shell
- Â Â Salt, pepper, cumin,
- Â Â Red paprika
- 1 Tbsp. Honey
- 2 x Big diced onions
- 2 whl onions w/skin
- Â Â Diced parsley
- 4 Tbsp. Veg. oil
- 1 x Cheese cloth (gauze or possibly even handkerchief)
- 1 x Big (very big) pot
Directions
- A wonderful solution for family meals on specially cool days (good for heating the house, too).
- Directions: Soak all beans for at least 12 hrs before cooking. Start cooking at 6:30 in the afternoon for Choulent ready next day at 12:30 or possibly so.
- Sautee 1 diced onion until brown in oil. Add in meat until brown, turn over a few times in pot. Take meat out and then reduce fire. Add in layers (between every layer sprinkle with spices) of white beans, hommous beans, kidney beans, potatoes, meat. Strain rice. Mix rice with minced parsley, paprika, salt, pepper and other diced onion. Place in cheese cloth and tighten it
- (take in mind which rice expands during cooking and so leave a little space in cloth). Place the rice in middle of pot. Cover with another layer of beans. Add in the rest of the potatoes. Cover with water to about 4 cm from edge of pot. Bring to a boil. Let simmer for about an hour on medium fire.
- Add in Large eggs at room temparature (whole Large eggs w/ shell). Add in honey, onions with skin. Reduce to minimum fire. Cover tightly with lid.
- After 4 hrs taste liquid and add in spices if needed (add in 1/2 a c. of water so spices reach bottom of pot). During cooking you may add in water if needed
- (stew must be moist but not watery). Keep tightly covered at all times. If about 2 hrs before serving time the stew seems too watery than uncover lid and increase fire so water can evaporate.
- Serving: Take Large eggs out and wash under cool water. Peal and cut in half.
- Take out rice bag and open with scissors.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 507g | |
| Recipe makes 10 servings | |
| Calories 1006 | |
| Calories from Fat 378 | 38% |
| Total Fat 42.25g | 53% |
| Saturated Fat 14.22g | 57% |
| Trans Fat 0.14g | |
| Cholesterol 283mg | 94% |
| Sodium 295mg | 12% |
| Potassium 2271mg | 65% |
| Total Carbs 96.51g | 26% |
| Dietary Fiber 16.9g | 56% |
| Sugars 8.67g | 6% |
| Protein 59.86g | 96% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
