Ingredients
1 cup navy beans
1 water
1 1/4 lb beef brisket
1 large onion, finely chopped
4 medium potatoes, peeled
1 sliced
2 beef shanks
1 tsp salt
1 tsp sweet paprika
1 tsp sugar
1/4 tsp pepper
Directions
Soak beans in cold water to cover 12 hours. Cut brisket in
3/4-inch-thick slices. Drain beans; discard soaking water. Preheat
oven to 350-degrees. In a large casserole with a tight-fitting lid,
layer soaked beans, onion and 1/2 of the potatoes. Add sliced beef
and shanks; top with remaining potatoes. Sprinkle with salt, paprika,
sugar and pepper. Add enough boiling water to cover. Cover dish with
foil, sealing well over edge; top with casserole lid. Bake 1 1/2
hours. Real name of this is Cholent it is traditionally served on th
Sabbath. It is prepared the day before because no cooking is done on
the Sabbath in Orthadox homes. Formatted by Millie Ellis for the
January '98 net robin
Servings: 6 servings
Beef Bean & Potato Casserole (From Israel) Recipe brought to you by Recipe Ideas
Categories: Bean; Beef; Casserole; Main Dish; Meat
The History of Recipes
It is possible to track the history of written recipes far back into distant history, in fact as far back as the Egyptians, and maybe even further. Interesting though that maybe, these, early records were just simple hieroglyphic recipes for food preparation.
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We hope you enjoy this Beef Bean & Potato Casserole (From Israel) recipe.
