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.
8 hours, 40 minutes
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.