vege-cholent: Made in a 1,2, or 3 quart pot cause thats where we are family size wise. One or two large carrots and one or two large onions run to a gritty mush in the food processor with just enough oil to make it swirl some. This forms the connective slime, the backbone of the cholent. A wide mix of beans, white kidney, small asian, big lima, humus, split peas, barley or wheat, painted beans, ( in EY ful mitzri is a brown bean that fattens up nicely) broad beans ( like a green lima with a black stripe. The variety of beans gives a greater protein mix. Enough beans to cover the bottom of pot finger tip deep. Soak over nite, the expanded beans should fill the pot 3/4. Cubed potatoes, and some lentils red or green also melt away and contribute slime. Spice with coarse black pepper fenugreek (hilbe) and coriander seed, bay leaf and ketzach ( called black cumin in the west) If you can, grind the spices fresh. Cooked from mid morning Friday, it is a delicious main for seudah rishona when the spice is at its peak, or set in the afternoon for shabbat morning. Check for water level just before shabbat, we do this on a plata.
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