Cholent: Mixed Bean with Tempeh


In the world of cholents, beans are basic, and almost any combination of beans will do. This vegan cholent is a creation of author and Jewish Veg Advisory Council member Roberta Kalechofsky. Roberta has written a variety of books and cookbooks. This recipe is from The Vegetarian Shabbat Cookbook.


Prep time
40 minutes
Cooking time
8 hours
Total time
8 hours, 40 minutes


1⁄2 cup
pinto beans
1⁄2 cup
white navy beans
1⁄2 cup
lima beans
2 tablespoons
very large onion (chopped)
3 cloves
3⁄4 cups
large potatoes (cut in to chunks)
1 teaspoon
bay leaves
salt and pepper to taste


Rinse beans, then soak beans overnight in a large pot with 2-3 inches of water to cover.

Heat oven to 200 degrees.

Heat oil in a 4-quart pot, sauce onions and garlic together until onions are wilted and transparent. Add the barley and beans to the onions. Cover with water by 2-3 inches, add bay leaf, salt, pepper, and paprika. Bring to boil and cook 30 minutes over a low flame. Add potatoes (peeling is optional) and cook for 30 minutes.

Place the cholent in a slow cooker overnight or in over for at least 8 hours. Salute strips of lightly marinated tempeh. Add to cholent 30 minutes before it is done cooking. Also at this time, remove the bay leaf.


Variations: Add two cans of salt-free tomato sauce or one can of tomato paste pureéd with 3-4 tablespoons of water. Add one cup of cauliflower florets, or a handful of dried cranberries for color and taste.

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