Recipe - Morrocan Home Made Choulent (Bean Stew)

2 kg Beef with fat and bones
2 cup Big white beans
1 One half cup Kidney beans (dark brown)
1 One half cup Chick peas (garbonzo;
hommous)
1 One half cup White rice; washed
8 md Size potatoes
6 (up to)
8 Eggs (in shell
Salt; pepper, cumin,
Red paprika
1 tablespoon Honey
2 Big minced onions
2 Whole onions w/skin
Diced parsley
4 tablespoon Cooking oil
1 Cheese cloth (gauze or even
handkerchief)
1 Big (very big) pot

Date: Sat, 30 Mar 1996 22:02:11 0500

From: Walt Gray waltgray@mnsinc.com
A wonderful solution for family meals on specially cold days (good for
heating the house, too).

Directions: Soak all beans for at least 12 hours before cooking. Start
cooking at 6:30 in the afternoon for Choulent ready next day at 12:30 or
so.

Sautee 1 minced onion till brown in oil. Add meat till brown, turn over a
few times in pot. Take meat out and then reduce fire. Add layers (between
every layer sprinkle with spices) of white beans, hommous beans, kidney
beans, potatoes, meat. Strain rice. Mix rice with chopped parsley, paprika,
salt, pepper and other minced onion. Place in cheese cloth and tighten it
(take in mind that rice expands during cooking and so leave a little space
in cloth). Place the rice in middle of pot. Cover with another layer of
beans. Add the rest of the potatoes. Cover with water to about 4 cm from
edge of pot. Bring to a boil. Let simmer for about an hour on medium fire.
Add eggs at room temparature (whole eggs w/ shell). Add honey, onions with
skin. Reduce to minimum fire. Cover tightly with lid.

After 4 hours taste liquid and add spices if needed (add One half a cup of water
so spices reach bottom of pot). During cooking you may add water if needed
(stew must be moist but not watery). Keep tightly covered at all times. If
about 2 hours before serving time the stew seems too watery than uncover
lid and increase fire so water can evaporate.

Serving: Take eggs out and wash under cold water. Peal and cut in half.
Take out rice bag and open with scissors.

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