Some families have never developed a taste for cholent. That might all change with one taste of this vegetarian version.
This recipe is adapted from one in the Lubavitch Women's Cookbook, Spice and Spirit. Some of the ingredients have been changed from the original recipe and this version is cooked in a crockpot.
Don't be surprised if people ask for seconds and thirds. It's hearty, delicious, and much lighter than typical meat cholent recipes.
- 1/2 cup red beans
- 1/2 cup white beans
- 1/2 cup garbanzo beans
- 2 tablespoons oil
- 2 large onions (diced)
- 1/2 cup barley
- 4 potatoes (peeled and sliced)
- 2 tablespoons onion soup powder
- 1 (15-ounce/400-g) can diced tomatoes
- Soak the beans in water overnight.
- When ready to cook, drain the beans.
- Heat oil in a skillet. Saute onions for 5 to 7 minutes, until translucent.
- In a crockpot, mix onions with beans and barley. Add water to cover. Bring to a boil. Lower heat and cook, covered, for 30 minutes.
- Add potatoes. Cook, covered, on low heat for 30 more minutes.
- Stir in onion soup mix and tomatoes. Cook, tightly covered, on low heat for several hours or (if you plan to serve it for Sabbath lunch) overnight.
Note: Check the cholent's water level occasionally as it cooks. If too much water evaporates, add some water to the cholent.
Add a parve cholent kugel—a vegetarian kishke—to the cholent. Serve with rice.