Vegetarian Cholent
A deeply comforting, slow-simmered traditional stew packed with hearty beans, barley, and potatoes.
Ingredients
- •1 cup dry large lima beans, soaked overnight
- •1 cup dry red kidney beans, soaked overnight
- •1 cup pearl barley, rinsed
- •4 large russet potatoes, peeled and cut into large chunks
- •2 large yellow onions, diced
- •4 cloves garlic, minced
- •3 carrots, sliced into thick rounds
- •1 sweet potato, peeled and cubed
- •2 tbsp vegetable oil
- •3 tbsp tomato paste
- •2 tbsp sweet paprika
- •1 tbsp smoked paprika
- •1 tsp ground black pepper
- •2 tsp kosher salt
- •6 cups vegetable broth
- •2 whole beefsteak tomatoes, halved (optional, for natural acidity)
- •2 unpeeled garlic heads, top sliced off
Instructions
- 1
Heat the vegetable oil in a large heavy-bottomed Dutch oven or pot over medium heat.
- 2
Add the diced onions and cook, stirring occasionally, until deeply browned and caramelized, about 15 minutes.
- 3
Add the minced garlic, sweet paprika, and smoked paprika, cooking for another minute until fragrant.
- 4
Stir in the tomato paste, letting it darken slightly for about 2 minutes.
- 5
Drain the soaked beans and add them to the pot along with the rinsed pearl barley.
- 6
Add the potatoes, sweet potato, carrots, and halved tomatoes into the pot, gently mixing to combine with the onion base.
- 7
Nestle the whole unpeeled garlic heads into the center of the ingredients.
- 8
Pour in the vegetable broth and sprinkle the kosher salt and black pepper evenly over the top.
- 9
Bring the mixture to a boil over high heat, then immediately reduce the heat to the lowest setting.
- 10
Cover the pot tightly with a heavy lid and simmer on very low heat for at least 8 hours, or overnight, adding a splash of water if it looks too dry.
- 11
Remove the lid, discard the spent tomato halves, gently stir the thick stew, and adjust seasoning to taste before serving.
💡 Chef tips
- For an authentic slow-cooked texture, you can transfer the covered pot to a preheated 225°F (110°C) oven and bake it overnight.
- If you forget to soak the beans overnight, use the quick-soak method by boiling them for 2 minutes and letting them sit in hot water for 1 hour.
- Store leftovers in an airtight container in the refrigerator for up to 4 days; the flavor actually improves the next day.
✅ How it should turn out
The finished cholent is thick, rich, and deeply savory with melt-in-your-mouth potatoes and tender beans infused with sweet caramelized onions and smoked paprika.