Best Parve Cholent Recipes

KOSHER VEGETARIAN BEAN CHOLENT (PARVE)

Kosher Vegetarian Bean Cholent (Parve) image

This vegetarian cholent is hearty and delicious with three types of beans, but much lighter than meat cholent recipes. Pair it with cholent kugel.

Provided by Giora Shimoni

Categories Entree Lunch Dinner

Time 4h20m

Yield 12

Number Of Ingredients 9

Ingredients

1/2 cup red beans
1/2 cup white beans
1/2 cup garbanzo beans
2 tablespoons oil
2 large onions (diced)
1/2 cup barley
4 potatoes (peeled and sliced)
2 tablespoons onion soup powder
1 (15-ounce/400-g) can diced tomatoes

Steps:

Soak the beans in water overnight.
When ready to cook, drain the beans.
Heat oil in a skillet. Sauté onions for 5 to 7 minutes until translucent.
In a crock pot, mix onions with beans and barley. Add water to cover. Bring to a boil. Lower heat and cook, covered, for 30 minutes.
Add potatoes. Cook, covered, on low heat for 30 more minutes.
Stir in onion soup mix and tomatoes. Cook, tightly covered, on low heat for several hours or (if you plan to serve it for Sabbath lunch) overnight. Note: Check the cholent's water level occasionally as it cooks. If too much water evaporates, add some water to the cholent.

Nutrition Facts : Calories 149 kcal, Carbohydrate 27 g, Cholesterol 0 mg, Fiber 4 g, Protein 5 g, SaturatedFat 0 g, Sodium 240 mg, Sugar 3 g, Fat 3 g, ServingSize 12 servings, UnsaturatedFat 0 g

CHOLENT

Cholent image

The overnight Jewish stew, cholent, is typically started on Friday afternoon and allowed to cook overnight to be eaten at noon on the Sabbath. It is a flavorful, comforting slurry of beef short ribs, beans, potatoes, onions, honey and smoked paprika. This version is made in a slow cooker so those observing Sabbath need not tend to it.

Provided by Joan Nathan

Categories dinner, main course

Time 15h

Yield 6 to 8 servings

Number Of Ingredients 12

Ingredients

2 medium potatoes, peeled and cut into 1 1/2-inch chunks
1 medium onion, peeled and cut into 1 1/2-inch chunks
1/2 to 1 pound boneless beef short ribs, cut in 1 1/2-inch chunks
Pepper, to taste
3/4 cup pearl barley
1/3 cup dried kidney beans
1/3 cup dried navy beans
1/3 cup dried cranberry beans
3 cups chicken or beef broth
2 tablespoons honey or molasses
2 tablespoons smoked paprika
Salt to taste

Steps:

Line the bottom of a slow cooker with the potatoes, the onion and then the short ribs, sprinkling the meat with pepper to taste.
Scatter the barley and the beans on top, then pour on the broth and the honey or molasses. Sprinkle with the paprika and salt to taste. Add enough water to cover all the ingredients. Cook on low for 12 to 15 hours, stirring occasionally (except during Shabbat, for those who observe it), adding more water if necessary. The longer the cholent cooks, the better it will be.

Nutrition Facts : @context http, Calories 308, UnsaturatedFat 5 grams, Carbohydrate 42 grams, Fat 9 grams, Fiber 9 grams, Protein 17 grams, SaturatedFat 4 grams, Sodium 585 milligrams, Sugar 7 grams, TransFat 0 grams