Shabbat Recipes
Passover Recipes
Shavu‘ot Recipes
Rosh HaShanah Recipes
Hanukkah Recipes
Tu BiShvat Recipes
Purim Recipes
Source: Adapted from jewishfoodexperience.com/recipes/vegetarian-ashkenazic-cholent/
Makes 6 - 8 servings

Ingredients:
  • 2 Tablespoons extra virgin olive oil
  • 2 Tablespoons refined coconut oil (can use more olive oil if you can't find)
  • 1 cup pinto beans
  • ½ cup navy beans
  • ¼ cup red lentils
  • ½ cup pearl barley
  • 1 oz. dried porcini, shitaki or portobello mushrooms
  • 1 large Spanish or yellow onion, coarsely chopped
  • 4 - 6 medium potatoes, peeled and coarsely chopped
  • 2 medium sweet potatoes, peeled and coarsely chopped
  • 1 large carrot, peeled and coarsely chopped
  • 2 Tablespoons smoked paprika
  • 5 cloves garlic, crushed and chopped
  • 2½ Tablespoons brown sugar (or 2 Tablespoons agave,  silan (aka date syrup), or maple syrup)
  • Chili powder or curry powder, per preference (maybe start with just a pinch)
  • 1 Tablespoon soy sauce
  • 1 Tablespoon salt
  • ½ teaspoon pepper
  • 1 14-ounce can diced tomatoes
  • Hot water (some people swear by cola, beer, vegetable broth, and/or grape juice for either all or some of the liquid)
Directions:
  1. Soak beans and lentils overnight.
  2. Melt coconut oil and lightly coat the bottom of your crockpot* with it and the extra virgin olive oil.
  3. Cover with dried beans. Other types of beans like lima, kidney, great northern, and cannellini work great, too. Just replace above suggested beans using same proportions.
  4. Add half of onions. Sprinkle barley and dried mushrooms on top. Put in all potatoes and the carrot and cover with remaining onion.
  5. To a large tempered glass measuring cup add paprika, crushed garlic, sugar, chili powder, soy sauce, salt, pepper, and the can of diced tomatoes. Cover with hot water and stir. Pour spiced tomato mixture over onions. Add hot water (or whatever liquid you're using) through a gap in side (so as not to wash off seasonings) until ingredients are just covered.
  6. Place lid on the crockpot and turn on low setting for at least 18 hours. Serve hot straight from pot or ladle stew into a large serving bowl. Tangy, crunchy sides complement the warmth and richness of this full-bodied dish.
* Note: If you don’t have a crockpot or slow-cooker at the ready, a large pot with 8 quarts volume will work. Add all ingredients as in the recipe above and bring to a boil. Reduce heat and simmer for three hours on a low flame. Before Shabbat, add water to cover ingredients by one inch and place in the oven at 180-200°F (80-90°C) or on a warming tray until it’s time to eat.​