Shabbat – Mixed-Bean Cholent with Tempeh

Taken from The Vegetarian Shabbat Cookbook. Reproduced with kind permission of Roberta Kalechofsky and Roberta Schiff, courtesy of Micah Publishing, Inc. Shabbat – Mixed-Bean Cholent with Tempeh Recipe Type : Vegan Author: Taken from “The Vegetarian Shabbat Cookbook”. Reproduced with kind permission of Roberta Kalechofsky and Roberta Schiff, courtesy of Micah Publishing, Inc. Prep time: 20 mins Cook time: 9 hours Total time: 9 hours 20 mins Serves: 10 Nowadays one can find many recipes on the internet. This cholent is inspired by Archives Homepage, Cholent index. In the world of cholents, beans are basic, and almost any combination of beans will do. Ingredients 1/2 cup pinto beans 1/2 cup white navy beans 1/2 cup lima beans 2 Tablespoons oil 1 very large onion, chopped 3 cloves garlic 3/4 cup barley 3 large potatoes, cut in chunks 1 teaspoon paprika 2 bay leaves tempeh (suggested quantity: 250g) salt & pepper to taste Instructions Rinse beans, then soak beans overnight in a large pot with two-three inches of water to cover. Heat oven to 220°F (100°C/gas mark 1/2). Heat oil in a 4 quart pot, sauté onions and garlic together until onions are wilted and transparent. Add the barley and beans to the onions. Cover with water by two-three inches, add bay leaves, salt, pepper and paprika. Bring to boil and cook 30 minutes over a low flame. Add potatoes (peeling is optional) and cook 30 more minutes. Place the cholent in a slow cooker overnight or in an oven for at least 8 hours. Sauté strips of lightly marinated tempeh. Add to cholent 1/2 hour before cooking is done. At this time, remove the bay leaves. Notes Variations: Add two small cans of no-salt tomato sauce or 1 can of tomato paste pureed with 3-4 tablespoons water. Add 1 cup of cauliflower florets, or a handful of dried cranberries for color and taste. 3.1.09