6 Servings
4 Hours, 30 Minutes
Allergens
Submitted by @casasarabella Sara B Gochberg
From @casasarabella Hayom Yom Shlishi Series
(Just for fun account)
Liluyi Nishmas my father Rav Aron ben Harav Menachem Mendel A’H
You can’t be a descendant of the House of N, if each week you don’t eat chulent a few times, both before and during Shabbos!
Growing up, occasionally my mother would make oven baked parve chulent for Thursday late lunch/dinner. And we always ate meat chulent Friday afternoon, Friday night & of course Shabbos (morning) & lunch. After that no one would touch it – we had standards!
I was never going to continue this tradition and my husband thought we were insane!
Lol, although he had no prob partaking in this ritual by my parents!
Those who laugh last ….
Every Friday, a separate parve chulent just for lunch!
It’s awesomely delicious & “healthy”!!
And on both short & long Fridays, it’s the perfect lunch/late afternoon snack.
Start your own Erev Shabbos tradition! Kugel optional!!! Enjoy!
Add yes, I serve whatever is left (not much!) Friday night!
From my home and heart to yours,
CS
Place beans (chulent mix, barley, lima beans) in pot with water covering 2-3 inches above the beans.
Slow boil, drain beans in colander, rinse and put in a glass bowl.
Boil water, pour over beans to cover. Leave beans covered with foil, room temp, overnight.
Medium flame, heat oil, sauté onions and garlic for 7 minutes until onions start to soften and sweat.
Add drained, rinsed soaked beans and sweet potatoes.
Season with salt, black pepper, garlic powder, paprika, ketchup and honey. Add water to cover 2 inches. Mix.
Raise flame to high and bring to a boil. Once the chulent boils, cover and cook on a low flame.
Preferably, after some stove top cooking, bake at 300F, for 2-3 hours. Return to the stove. Occasionally check water level.
Notes:
Remember … the secret ingredient is always love! Sprinkle generously! And add in some tefillos for your loved ones.
Variations:
Serve with a dusting of chili powder.
