Vegetarian Cholent
A rich, hearty, and comforting slow-cooked stew that fills the home with the traditional, savory aroma of a classic Shabbat meal.
Ingredients
- •1 cup dried kidney beans, soaked overnight
- •1 cup pearl barley
- •3 large Yukon Gold potatoes, peeled and cut into chunks
- •2 large onions, diced
- •3 cloves garlic, minced
- •2 tablespoons vegetable oil
- •2 tablespoons tomato paste
- •1 tablespoon sweet paprika
- •1 teaspoon ground cumin
- •1/2 teaspoon black pepper
- •1 teaspoon salt
- •4 cups vegetable broth
- •2 tablespoons silan (date syrup) or brown sugar
Instructions
- 1
Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium heat and sauté the onions until translucent and golden.
- 2
Add the garlic, tomato paste, paprika, cumin, salt, and pepper, stirring for one minute to toast the spices.
- 3
Add the soaked kidney beans, pearl barley, and potato chunks to the pot, stirring well to coat everything in the spice mixture.
- 4
Pour in the vegetable broth and the silan, ensuring the liquid covers the ingredients by at least an inch; add more water if necessary.
- 5
Bring the mixture to a gentle boil, then cover tightly with a lid.
- 6
Reduce heat to the lowest possible setting and simmer for at least 8 hours, or transfer to a slow cooker on low for 8 to 12 hours, checking occasionally to ensure there is enough liquid.
💡 Chef tips
- If the cholent looks too dry during the long cook, add a half-cup of boiling water to keep the ingredients moist.
- For a deeper flavor, you can brown the potatoes in the oil before adding the onions.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; the flavor often improves the next day.
✅ How it should turn out
The finished cholent should have a dark, rich color with tender, melt-in-your-mouth potatoes and beans, emitting a savory, slightly sweet aroma.