Parve vegetarian cholent

Yield: 1 Servings

Measure Ingredient
\N \N Assorted Beans: Red Kidney, Cranberry, Baby Lima, Pinto, Adzuki. You can use any beans you like, in any quantity. Be generous. The dark beans, especially the Adzuki, make the cholent brown, and give it a \"meaty\" taste.
¼ cup Yellow split peas (up to 1/2)
1 medium Onion, whole or diced
1 \N Cloves chopped garlic (up to 3)
2 \N Peeled and cut up potatoes
½ cup Barley (up to 1)
1 tablespoon Salt
1 dash Pepper (or to taste)
\N \N Paprika for color (and taste)

Source: original recipe

Cover the beans and split peas with water plus 2 inches and soak overnight, or boil for 2 minutes, skim off scum, and let stand, covered, for 1 hour.

Discard water. Add all remaining ingredients, except paprika and pepper, cover with water plus 1 inch, and bring to a boil. Skim off scum. Add paprika and pepper. Cover and simmer for at least 1½ hours. Leave on blech on very low simmer overnight, or bake overnight in 180 - 200 degree oven. May be cooked in a crock pot.

This is also good with parve kishke. It is available commercially in frozen form, or you can make it yourself. See Recipe.

Posted to JEWISH-FOOD digest V96 #60 Date: Wed, 23 Oct 1996 21:10:26 -0400 From: Unkap@...

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