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Parve
Easy
4 Hours, 30 Minutes
Diets 
This rich, slow-baked parve cholent is packed with bold flavor and hearty texture. Thanks to caramelized onions, bourbon, spices, and a classic beans-and-barley base, it tastes deeply savory and satisfying—no meat required. Perfect for serving right away or slow-cooking overnight for Shabbos day.
1 cup oil
1 large onion, finely diced
1/2 cup brown sugar
1 tablespoon Dijon mustard
2 tablespoons Tuscanini Tomato Paste
2 tablespoons garlic powder
2 tablespoons paprika
1 and 1/2 tablespoons salt
1/2 tablespoon black pepper
1 tablespoon onion soup mix
1/4 cup Boondocks or other bourbon
2 Yukon Gold potatoes, diced small
1 and 1/2 cups Beleaves Cholent Mix Beans, washed and checked
1 cup Beleaves Pearl Barley, washed and checked
8 to 8 and 1/2 cups water, divided
Heat the oil over medium heat and sauté the diced onion until soft and deeply golden. Add the brown sugar, Dijon mustard, tomato paste, garlic powder, paprika, salt, black pepper, and onion soup mix. Stir well and cook for one to two minutes, until the mixture is fully incorporated and fragrant.
Pour in the bourbon and continue cooking, stirring, until the alcohol has evaporated and the mixture thickens slightly.
In a 9×13-inch baking pan, add the washed beans and barley, then scatter the diced potatoes over the top. Add the onion and spice mixture and mix well to combine. Pour in seven cups of water, cover the pan tightly with foil, and bake at 350 degrees Fahrenheit (175 degrees Celsius) for three hours.
Remove the pan from the oven, stir well, and add one to one and a half cups of water as needed. Cover tightly and return to the oven at 300 degrees Fahrenheit (150 degrees Celsius) for an additional hour, or until all the beans are completely soft.
Photography by Sara Goldstein
Sponsored by Beleaves
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