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Italian Cholent

Name: Italian Cholent | My Jewish Learning
Yield: at least 12
Ingredients: 1/2 lb cannelini beans, soaked overnight; 3 garlic cloves, diced; 1 spring rosemary, chopped; 2 teaspoons salt; 2 potatoes, cut into chunks; 1 onion, sliced; 2 lbs brisket, cubed; 1 package Matzo ball mix, made per package directions (optional); 1 lb Swiss chard, chopped

A little taste of Italy from your slow cooker.

By Tamar Genger, MA, RD

Ingredients

1/2 lb cannelini beans, soaked overnight

3 garlic cloves, diced

1 spring rosemary, chopped

2 teaspoons salt

2 potatoes, cut into chunks

1 onion, sliced

2 lbs brisket, cubed

1 package Matzo ball mix, made per package directions (optional)

1 lb Swiss chard, chopped

Directions

Put brisket, onion, potatoes, rosemary, garlic, beans and salt in a large crock pot.

Cover with water and top with matzo balls. Turn on low and cook for about 18 hours.

Saute chard with a little water until wilted, set aside and mix in just before serving. On Shabbat this can be done by spooning the cholent into a bowl and mixing in the chard.