First start out by searing the meat in a hot dry skillet.
Once that is going soak your beans and grain. On this occasion we are using Great Northern Beans and rice. A break from the traditional kidney bean and barley. The rice is lighter on the stomach.
Without cleaning the pan saute the onion, garlic, and ginger.
Tonight I added mushrooms and finely sliced carrots.
Finally, chop the potatoes to the desired size (the smaller the tastier).
For the assembly remember that the bean and grains will still expand during the incubation period so don't overfill the slow cooker. Add all you ingredients and fill the remaining space with anything you would put on a nice steak. It could be beer, wine or whiskey. Spice and sauce ( think mustard or barbeque sauce) to your heart's content. Don't forget a little pinch of salt.
I won't be able to take a picture once it's done so you'll have to take my word for it. The effort and the overnight wait will be worth it. Your Oneg Shabbos will thank me.
What secret ingredient do you put in your chulent? Comment below ⬇⬇⬇🔽🔽🔽
