Vegetarian cholent

Yield: 8 servings

Measure Ingredient
½ cup White northern beans
½ cup Kidney beans
½ cup Lima beans
2 tablespoons Vegetable oil
3 larges Onion; diced
3 cups Garlic
½ cup Barley; Salt & pepper
3 larges Potato; peeled and Cut in 1/4's
15 ounces Tomato sauce


1. Put beans in large bowl and cover with cold water. Soak overnight.

Before cooking, drain beans and discard stones and dried-out beans.

2. Heat oil in a 4-qt. pot, and saut onions and garlic until onions are translucent, 5 to 7 minutes. Add barley and beans to onions. Cover with water by at least 2 inches, add salt and pepper, bring to a boil and cook 30 minutes over low flame. Add potatoes and tomato sauce and cook 30 minutes more.

3. Place cholent in a crock pot or slow cooker overnight or in a 200-degree oven for eight hours or overnight.

Recipe by from Chef Christo (Restaurant in Hackensack, NJ:on their website) Posted to JEWISH-FOOD digest by Annice Grinberg <VSANNICE@...> on Oct 26, 98, converted by MM_Buster v2.0l.

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