Vegetarian Cholent Recipe
Cholent is a traditional Jewish stew, made from beans and potatoes, and cooked for almost 24 hours on a low flame. The following recipe started out in Kosher By Design, but after many changes to ingredients and cooking instructions, I feel I can call this version at least partly my own.
1/2 cup kidney beans, rinsed
1/2 cup lima beans, rinsed
1 cup brown lentils, rinsed
3 large onions, peeled and chopped
1/4 cup canola oil
4 thin-skinned potatoes, chunked
4 cloves garlic, peeled and minced
1 cup frozen baby carrots
1 cup old-fashioned oats (not quick cooking)
1/2 cup barley, rinsed
3 tablespoons kosher salt
3 tablespoons sweet paprika
1 large pinch black pepper
1/4-1/3 cup ketchup
Cook the kidney beans, lentils, and lima beans in boiling water for five minutes. Remove from flame and let sit for one hour.
While beans are soaking, brown onions in oil.
Drain beans and place all ingredients in a oven roasting bag. Fill the bag with water till the ingredients are completely covered and tie the top with a slip knot.
Place the oven roasting bag in a slow cooker filled halfway with water. Cook on high for about 21-22 hours. Serve immediately.
Note: You will need to add additional water to the bag. Have a urn with hot water available.
Makes 8-10 servings.
Warning: Slow cookers differ in heat settings. The first time you prepare Vegetarian Cholent, watch your food to insure it does not overcook.