Adafina (Spanish Cholent)
19
Nov
Nov
For the meat:
1 Large Onion, diced
2 ½ lbs Beef Flanken or Ribs and Beef Bones
½ cup Chickpease
½ cup White Beans
2 Medium sized Potatoes, cubed
1 Medium sized Sweet Potatoes, cubed
Salt and Pepper, to taste
½ tsp Turmeric
¼ tsp Nutmeg
½ tsp Cinnamon
¼ tsp Paprika
Pinch of Cayenne Pepper
Canola Oil
For the rice:
1 cup Rice
1 Small Onion, diced
1 Small Sweet Potato, diced
½ tsp Cinnamon
1 tsp Cumin
Pinch of Nutmeg
½ tsp Turmeric
1 tsp Salt
Pinch of Pepper
2 tbsp Canola Oil
4 Eggs, raw in their shells
Cooking or Roasting Bags
Water to cover
1
Dice and sauté the onion until it is golden. Cut the beef into chunks and brown together with the onions.
2
After the beef is browned, add chickpeas and beans, potatoes and sweet potatoes. Add the spice as directed or to taste. Place this mixture in a cooking bag in your slow cooker.
3
In a separate bowl mix together the rice, sweet potato and diced onion. Add oil and two cups of water. Place rice mixture into a separate cooking bag and place in the slow cooker. Cover bags with water. Add eggs in their shells. Cook everything together on low heat for 12 Hours.
4
Open the bags into separate bowls and serve each separately with the eggs on top.
Ingredients
For the meat:
1 Large Onion, diced
2 ½ lbs Beef Flanken or Ribs and Beef Bones
½ cup Chickpease
½ cup White Beans
2 Medium sized Potatoes, cubed
1 Medium sized Sweet Potatoes, cubed
Salt and Pepper, to taste
½ tsp Turmeric
¼ tsp Nutmeg
½ tsp Cinnamon
¼ tsp Paprika
Pinch of Cayenne Pepper
Canola Oil
For the rice:
1 cup Rice
1 Small Onion, diced
1 Small Sweet Potato, diced
½ tsp Cinnamon
1 tsp Cumin
Pinch of Nutmeg
½ tsp Turmeric
1 tsp Salt
Pinch of Pepper
2 tbsp Canola Oil
4 Eggs, raw in their shells
Cooking or Roasting Bags
Water to cover