Deep-Flavor Pareve Cholent

Chanie Nayman Chanie Nayman
Leave a review

The first Thursday night I made this, I announced to my kids that we were having risotto for supper. It looked different, smelled different, and definitely tasted different from our usual Shabbos cholent, so I decided it’s more of a cross between a risotto (it helped that I went heavy handed on the barley) and a beany vegetable soup. Once they were conned into trying it, everyone went back for seconds!

Yields 1 deep 9×13-inch (23×33-centimeter) pan

18h 6
Easy Vegetarian Pescatarian Parve

Contains: Gluten, Wheat, Soy

Directions

  1. Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).

  2. Place the oil in a deep, parchment-lined 9×13-inch (23×33-centimeter) disposable baking pan or Pyrex dish.

  3. Add the onions and cook for 20–25 minutes, stirring occasionally, until they’re brown.

  4. Add the soy sauce and maple syrup and mix to combine. Then add the potatoes, beans, barley, and spices. Pour in the water and mix well. Cover pan tightly and return to the oven.

  5. Lower oven temperature to 200 degrees Fahrenheit (90 degrees Celsius) and cook overnight for 12–16 hours, adding a little hot water during cooking if needed. Alternatively, lower oven temperature to 375 degrees Fahrenheit (190 degrees Celsius) and cook for five to six hours.

Notes:
The canned beans are a bit of a hack here. Because they’re already fully cooked, you can cut down on cooking time when in a rush. If using raw beans, add more water.

This recipe image was generated using AI.

Suggested Recipes

Explore

Chanie Nayman overnight parve cholent
Did you make this recipe yet?

Photos from Our Community

See how these recipes turned out in real kitchens. Photos from home cooks will appear here as they're shared.

Tell Us How It Went: Share Your Experience

1 Comment

Leah Goldman •
Marked as Question

can i make this in a crock pot and what would directions be/ thanks

Raquel Malul Kosher.com Team •
Reply to Leah Goldman

Yes, this should work well in a crockpot! We recommend first sautéing the onions in the oil until golden brown, then mixing in the soy sauce and maple syrup. Transfer to a large crockpot, add the remaining ingredients, and cook on LOW for approximately 8–10 hours, or until the potatoes and barley are tender. Make sure there is enough liquid to cover the ingredients, adding more water if needed. Since this method hasn't been tested, cooking times may vary depending on your slow cooker. Enjoy!