Quick Mexican (Cholent) Bean Soup

Quick Mexican (Cholent) Bean Soup
Prep time
Cook time
Total time
This quick and flavorful recipe is from the Levana Cooks newsletter. Levana Kirschenbaum is the author of the great cookbook, Levana Cooks Dairy-Free!
Serves: 6 servings
  • 6-8 cups leftover cholent
  • 2 cups water
  • ¼ olive oil
  • 1 cup dry red wine
  • 3 cups canned crushed tomatoes
  • 1 tablespoon cumin
  • 1 tablespoon oregano
  • 5-6 bay leaves, or 1 teaspoon ground
  • Good pinch red crushed pepper
  • Optional: minced garlic, minced cilantro
  1. Bring all ingredients to a boil in a heavy pot.
  2. Reduce the temperature to medium, and cook, covered, 15 minutes.
  3. Adjust consistency and seasonings.

About Author

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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