Another recipe for the 9 days. The recipe below is the alternative for a cholent that we make for Shabbat on every cruise.
When we catered our first cruise on the Mekong, we found we were going to have a problem with the cholent. The reason, we were cooking on gas, and big gases at that. So our Rav Mashgiach, Rav Fischer went out and bought every slow cooker in Phnom Pehn.
Nowadays, we only use slow cookers for the regular cholent and as mentioned for the parev version.
On our next Kosher River Cruise expedition cruise on the Mekong, in May 2025,we are looking forward to plain sailing in the galley onboard our ultra-modern ship, the finest ship on the Mekong the Scenic Spirit. Beautiful ultra-modern galley in an ultra-modern ship.
Enjoy!
Ingredients:
- Olive oil
- 1 white onion (diced)
- 1 green bell peppers (seeded and diced)
- 1 tablespoon tomato paste
- 1 tablespoons Dijon mustard
- 1-2 tablespoons molasses
- 1 tablespoon cider vinegar
- 1 teaspoons Worcestershire sauce
- ½ tablespoon chipotles in adobo sauce
- 2 cups navy beans (drained and rinsed, canned, 14.5 ounces each)
- 2 sweet potatoes (peeled and cut in 1/2-inch pieces)
- 2-3 cups vegetable broth
Method:
- For the Bean Stew: in a large sauté pan, add olive oil and heat over medium-high heat.
- Add onion and bell pepper and cook until slightly softened, about 4 minutes.
- Add tomato paste during the last minute of cooking and mix to combine.
- In a 4-quart slow cooker, add the onion and bell pepper mixture, Dijon mustard, molasses, cider vinegar, Worcestershire sauce, chipotle in adobo sauce, navy beans, sweet potato and parev broth and mix to combine.
- Season with Kosher salt and freshly ground black pepper.
- Cover and cook on low for 5-6 hours until beans and potatoes are tender.
Malcolm Green comes from three generations of caterers and has spent his life running kosher hotels, catering companies, destination weddings, and more than 70 glatt-kosher cruises around the world. Having absorbed global cuisines throughout his travels, he brings that experience into every menu he creates. Today, he oversees our kosher menu planning and food logistics, with all meals freshly prepared in our onboard kosher kitchens.
