Southern staples like pinto beans, black-eyed peas, and peanuts in the shell all add up to a cholent that is decidedly different and yet as familiar as a Shabbat stew should be. Shabbat Shalom y’all!
- Cook Time
- Prep Time
- 2 tablespoons chicken schmaltz or extra virgin olive oil
- Kosher salt
- Freshly cracked black pepper
- 1 (2-pound) second cut brisket
- 2 onions, sliced thinly
- 8 cloves garlic, minced
- 2 tablespoons sweet or smoked paprika
- ½ cup wheat berries
- 2 pounds unpeeled sweet potatoes, cut into large 2-inch chunks
- 2 large carrots, peeled and cut into 2-inch pieces
- ½ pound raw peanuts in the shell, rinsed
- 1 (16-ounce) can chopped tomatoes (with their juices)
- ½ pound pinto beans
- ½ pound black-eyed peas
- 4 whole eggs in their shells
1. Preheat oven to 200°F or slow-cooker to LOW.
2. Heat a Dutch oven or large sauté pan coated with schmaltz or oil, over medium-high heat. Brown brisket until caramelized, and set aside. In the same pan, brown onions, seasoned with salt and pepper, until caramelized and very soft. Add garlic and continue cooking for another 2 minutes. Combine onions and brisket in slow cooker or Dutch oven.
3. Add paprika, wheat berries, sweet potatoes, carrots, peanuts, tomatoes, pinto beans, black-eyed peas and whole eggs. Add 8 cups of water. Cover and cook 16 hours until ready to serve.
There are two methods to prep beans and black-eyed peas to achieve tender results.
1. Soak overnight submerged in water.
2. Boil beans for two minutes and drain.