Recipe - Parve Vegetarian Cholent

Assorted Beans: Red Kidney,
Cranberry, Baby Lima,
Pinto, Adzuki. You can use
any beans you like, in any
quantity. Be generous.
The dark beans, especially
the Adzuki, make the
cholent brown, and give it
a "meaty" taste.
One fourth cup Yellow split peas (up to
1/2)
1 md Onion, whole or minced
1 Cloves chopped garlic (up to
3)
2 Peeled and cut up potatoes
One half cup Barley (up to 1)
1 tablespoon Salt
1 ds Pepper (or to taste)
Paprika for color (and
taste)

Source: original recipe

Cover the beans and split peas with water plus 2 inches and soak overnight,
or boil for 2 minutes, skim off scum, and let stand, covered, for 1 hour.
Discard water. Add all remaining ingredients, except paprika and pepper,
cover with water plus 1 inch, and bring to a boil. Skim off scum. Add
paprika and pepper. Cover and simmer for at least 1 One half hours. Leave on
blech on very low simmer overnight, or bake overnight in 180 200 degree
oven. May be cooked in a crock pot.

This is also good with parve kishke. It is available commercially in
frozen form, or you can make it yourself. See Recipe.

Posted to JEWISHFOOD digest V96 #60

Date: Wed, 23 Oct 1996 21:10:26 0400

From: Unkap@aol.com