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Vegetarian Bean Cholent (Parve)


Vegetarian Bean Cholent

Vegetarian Bean Cholent

Giora Shimoni
I shocked my cholent-hating family with this one. A friend told me the Parve Bean Cholent in the Lubavitch Women's Cookbook Spice and Spirit was fantastic. I tried it, but I changed some of the ingredients and cooked the stew in a crock pot. Everyone asked for seconds and thirds! This Vegetarian Cholent is hearty and delicious, but much lighter than meat cholent recipes.

Cook Time: 4 hours

Total Time: 4 hours


  • 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 grams) can diced tomatoes


1. Soak the beans (1 1/2 cup total) in water overnight. Drain.
2. Heat oil in a skillet. Saute onions for 5-7 minutes, until translucent.
3. In a crockpot, mix onions with beans and barley. Add water to cover. Bring to a boil. Lower heat and cook, covered, for 30 minutes.
4. Add potatoes. Cook, covered, on low heat for 30 more minutes.
5. 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.

SERVING SUGGESTIONS: Add a parve cholent kugel - a vegetarian kishke - to the cholent. Serve with rice.

TIPS: Check the cholent's water level occasionally as it cooks. If too much water evaporates, add some water to the cholent.

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