Slow Cooker Cholent Recipe

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Cholent ingredients:

 

1 cup assorted dried beans, soaked in water; drain water afterwards

1/2-cup pearl barley

1 large onion, chopped

1 celery stalk, diced

2-3 carrots, sliced

6-8 potatoes, cubed

4 veggie hot dogs, quartered (optional)

Add water just to the surface

 

The Sauce:

 

Some drops of Lea and Perrins barbecue sauce (1/4 c.)

(Or-- Kraft Honey Flavoured Thick & Spicy)

Several strong squirts of Heinz ketchup (1/4 c.)

Some slow slurps of molasses

About 1/3 a foil pkg. of powdered onion soup mix

2 tsps. Paprika

2 cloves garlic crushed

Salt and pepper

 

This is a very forgiving recipe; you can experiment to find the

seasoning you like!

 

The microwave:

 

Soak the beans overnight. If you want to use the microwave method:

Put 1 cup of

assorted beans in a casserole cover with 3 cups water. Cook on

high for 8 minutes, on medium for 2 minutes, then let sit for 1 hour.

Drain off all the water and any dried-out floating beans

 

The Dutch oven:

 

Sauté onion in a little oil, add celery and carrots.

Add potatoes cut in chunks, the barley and the beans.

Add the seasoning; you can adjust it to your taste.

Add water, almost to the top. Bring it all to a boil.

Let it simmer for about an hour; the beans will still be crunchy.

Remember to stir it occasionally so it doesn't stick to the bottom.

 

The slow cooker:

 

Next put it in the slow cooker and keep it overnight on low.

In the morning, add the vegetarian sausages. You can also add water,

but usually

you don't need to. It will thicken overnight.

Stir it in the morning when you get up. Enjoy all afternoon long on

Shabbos!!

 

Extra treat:

 

Wrap vegetarian kishke in foil and keep warm overnight on top of the

cholent.

You can also add some Herminados onto the cholent, which is Sephardic

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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