Cholent (Vegetarian Bean & Barley)

This is cholent the way bubbies have been making it for generations. Three types of beans (great northern, lima, and kidney) join forces with chewy pearl barley and chunks of potato for a hearty, stick-to-your-ribs stew that costs pennies per serving.

The overnight simmer in your crockpot (or low oven) transforms simple ingredients into something greater than the sum of its parts. Beans turn silky, barley gets tender and toothsome, potatoes break down just enough to thicken the tomato-enriched broth.

This vegetarian version proves you don’t need meat to create a deeply satisfying Sabbath meal. Start with sautéed onions and garlic, build layers of flavor through strategic cooking stages, then let time do the heavy lifting while you rest.

Pro Tips

• Soak your beans overnight and pick through them to discard any shriveled or hard ones (they won’t soften)
• Sauté the onions and garlic in a few tablespoons of water instead of oil for a lighter, traditional approach
• Cover the barley and beans with at least 2 inches of water since they’ll absorb a lot during cooking
• You can use either a crockpot on Low overnight or a 200°F oven for 8 hours (both work beautifully)
• Make a double batch since this freezes like a dream for easy weeknight dinners