Recipe for Parve/Milchig “UnChulent)
Ingredients
3 cups of beans of your favorite beans (I use mix of red beans, black beans and chickpeas)
1/2 cup of Pearl “barley”
1/2 cup of whole wheat panko crumbs 1/2 cup
5 large baking Potatos peeled and cut into large pieces (note: I don’t like sweet potatoes but some mix both)
1 head Garlic
1/4 cup of GOOD virgin olive oil
small can of tomato paste (not sauce)
4 tablespoons honey
1 big tbs of Ungarishe Paprika (I use the smoked variety)
1 tsp black pepper
2 tsp salt (or more to taste0
Firm Tofu (usually 1 18-20 oz package)
Water, enough to cover the cholent
1. Soak the beans overnight, barley for an hour or two
2 .Rinse the beans well ….really important
3. Mix beans, barley and panko/wheat germ into a large heavy pot (I use a 9 qt Le Creuset covered pot)
4. Add olive oil, tomato paste, honey and spices, and mix well.
5. Slice the tofu into large chunks, add to the pot and mix GENTLY so they don’t fall apart)
6. Fill the pot with water until the ingredients are fully covered (about an inch over the ingredients), bring to a boil, reduce the heat and simmer with a lid on for about 30 minutes.
7. Transfer to a preheated oven at 200°F (100°C) for 8 hours or so until sauce thickens. Alternatively, you may need to add more water if it seems to be “too heavy” depending on how much of the liquid is soaked up by the ingredients.
8. Sprinkle with some freshly grated cheese (omit if making parve or vegan) and green herbs (basil, rosemary, oregano) just prior to serving
8. B’taavon