Chulant

This is the Jewish version of Pasta Lindikia
Chulant
Chulant

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    large onion

  • 1

    cup barley (coarse)

  • 2

    cups dry navy beans

  • salt, pepper, garlic

  • 3-4

    cups stock

  • 2

    tbs olive oil

Directions

Brown sliced onion in saucepan with a little oil for about 10 minutes. Add barley, beans and spices. Cover with vegetable stock and bring to boil. Then lower flame and simmer. Keep adding stock if it gets too thin, stirring occasionally until beans and barley are soft and mushy. The original recipe calls for 1 lb of flanken meat with bones but I omit the meat. It’s still a hearty winter casserole.

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