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SHEPARDIC HAMIN, CHABAT OR CHOLENT. A SLOW COOKER STEW OF MEAT, BEANS, GRAINS AND VEGETABLES
Called either hamin, chabat or cholent, this stew is made from boneless beef or poultry with vegetables and beans. Before modern stoves, it was slow cooked over a very low fire, so no flames could be seen during Shabbat or "Shabbāth", the Hebrew word for Sabbath. Depending on the thickness of the stew, it is served in either a soup bowl or a dinner plate. A very popular dish for Shepardic Jews, in Israel and Eastern Europe, and less popular in other parts of the world.
INGREDIENTS: SERVES 4 − 6
● 1Cup(s) Dried Navy beans, chick peas or other bean
● 1½ lb Boneless beef chuck; cut into 4 equal pieces, boneless, skinless chicken breasts or lamb chunks.
● 4 Potatoes; peeled
● 2 large carrots cut into 1 inch chunks
● 1 Onion; quartered
● 1 Teaspoon(s) Salt
● ½ Teaspoon(s) Black pepper; fresh ground
● 3 Cup(s) Chicken stock
1. Soak the beans in water to cover overnight.
✚ Preheat the oven to 350℉.
2. Drain the beans and place them in a large clay or cast iron bean pot with the meat, potatoes, onion, salt, and
3. Add enough water to just reach the top of the ingredients, about 1½ cups. Cover the pot tightly, first with a
piece of aluminum foil, then with the lid of the pot. Bake for 30 minutes. Reduce heat to 200℉ and bake for
10 hours or more. Do not disturb in any way.
4. Serve the cholent in soup bowls, adding a little hot chicken broth, if you wish.