Shabbat – Canyon Cholent

Canyon Cholent Recipe Type : Vegan Author: Sonya Sargent Prep time: 15 mins Cook time: 90 mins Total time: 1 hour 45 mins 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. 3.2.1230