Special Diet Notes: Quick Mexican Cholent Bean Soup
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, and soy-free.
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!
Author: Levana Kirschenbaum
Serves: 6 servings
Ingredients
- 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
Instructions
- Bring all ingredients to a boil in a heavy pot.
- Reduce the temperature to medium, and cook, covered, 15 minutes.
- Adjust consistency and seasonings.
