|2 kilograms||Beef with fat and bones|
|2 cups||Big white beans|
|1½ cup||Kidney beans (dark brown)|
|1½ cup||Chick peas (garbonzo; hommous)|
|1½ cup||White rice; washed|
|8 mediums||Size potatoes (up to)|
|8||Eggs (in shell|
|Salt; pepper, cumin,|
|2||Big diced onions|
|2||Whole onions w/skin|
|4 tablespoons||Cooking oil|
|1||Cheese cloth (gauze or even handkerchief)|
|1||Big (very big) pot|
Date: Sat, 30 Mar 1996 22:02:11 -0500 From: Walt Gray <waltgray@...>
A wonderful solution for family meals on specially cold days (good for heating the house, too).
Directions: Soak all beans for at least 12 hours before cooking. Start cooking at 6:30 in the afternoon for Choulent ready next day at 12:30 or so.
Sautee 1 diced onion till brown in oil. Add meat till brown, turn over a few times in pot. Take meat out and then reduce fire. Add layers (between every layer sprinkle with spices) of white beans, hommous beans, kidney beans, potatoes, meat. Strain rice. Mix rice with chopped parsley, paprika, salt, pepper and other diced onion. Place in cheese cloth and tighten it (take in mind that 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 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 eggs at room temparature (whole eggs w/ shell). Add honey, onions with skin. Reduce to minimum fire. Cover tightly with lid.
After 4 hours taste liquid and add spices if needed (add ½ a cup of water so spices reach bottom of pot). During cooking you may add water if needed (stew must be moist but not watery). Keep tightly covered at all times. If about 2 hours before serving time the stew seems too watery than uncover lid and increase fire so water can evaporate.
Serving: Take eggs out and wash under cold water. Peal and cut in half.
Take out rice bag and open with scissors.
MEAL-MASTER RECIPES LIST SERVER MM-RECIPES DIGEST V3 #91
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