Canyon Cholent
Recipe Type: Vegan
Author:
Prep time:
Cook time:
Total time:
Serves: 6-8
This recipe originates in the legendary, rural section of Los Angeles called Laurel Canyon, where the author resides. It’s a hearty lima bean and vegetable cholent, perfect for Shabbat.
Ingredients
- 1 1/2 cups lima beans (butter beans) – dried, or canned and drained
- 2 tablespoons cooking oil
- 1 tablespoons minced garlic
- 1 medium onion, chopped fine
- 4 celery stalks, chopped
- 1 cup mushrooms, sliced
- 3 carrots, sliced thinly
- 2 small potatoes, peeled and diced
- 1 cup water
- 1 cup canned diced tomatoes with liquid
- 1/2 cup pearl barley
- 1 teaspoon paprika
- 1 teaspoon chilli powder
- 1 teaspoon cumin
- 1 teaspoon soy sauce
- 1 teaspoon ground coriander
- salt and pepper, to taste
Instructions
- Cook lima beans per package instructions, drain and set aside. (If using canned, wait until after sautéing vegetables to add to soup pot).
- In a large soup pot, heat oil on medium flame then sauté the onion and garlic for 5 minutes.
- Add carrots, lima beans, potatoes, celery, mushrooms, tomatoes and water. Let the mixture come to a boil.
- Add barley, spices, and soy sauce. Stir well.
- Reduce heat and cook over low flame for 90 minutes.
- Stir every 15 minutes. Taste. If beans are still tough, cook another 30 minutes. Serve on toasted bread or alone like stew.
