#chulent

Eating chulent* before a plane ride. I only ate a little and I'm regretting it.

Chulent (Yiddish: טשאָלנט, tsholnt or tshoolnt) or Hamin (Hebrew: חמין) is a traditional Jewish stew. It is usually simmered overnight for 12 hours or more, and eaten for lunch on Shabbat (the Sabbath). Cholent was developed over the centuries to conform with Jewish laws that prohibit cooking on the Sabbath. The pot is brought to boil on Friday before the Sabbath begins, and kept on a blech or hotplate, or placed in a slow oven or electric slow cooker until the following day.

Today is Shabbots! So last night before the sunset I put together a chulent for Matisyahu to eat for lunch today. Traditionally chulent has meat, beans, potatoes and grains. I obviously left the meat out to keep it vegan. I also did my own version of the recipe by changing a few of the traditional ingredients. What’s nice about chulent is there is no set recipe, its meant to be a whole meal in one, so its important to always have at least one bean, one grain, and one starch, as well as some vegetables.

Black bean, Cumin, Sweet Potato Chulent.

1/2 an organic onion, diced. 6 cloves of organic garlic, diced.

1 medium sized organic sweet potato, chopped.

1/2 cup of organic brown rice, uncooked.

1/4 cup of organic quinoa, uncooked.

1 teaspoon of organic cumin

2 teaspoons of lapsang Souchong smoked black tea steeped in 1 cup of water. or 1 tsp of smoked paprika in 1 cup of water.

1/2 cup of organic black beans (soaked in water for at least 12 hours)

1/2 cup of organic adzuki beans (soaked in water for at least 12 hours)

2 teaspoons of sea salt

Dash of pepper

Combine onions, garlic and sweet potato, and oil in a sauté pan. Bring to medium heat and sauté for about 5 minutes, or untill onions and garlic seem soft.

In a crock pot combine all ingredients, including sautéed onions, garlic, and sweet potato.

Add enough water to cover the top of the ingredients by at least 3 or 4 inches. (The beans and rice will soak up allot of the water)

Turn the crock pot on high and bring to a boil. Then turn in on low and cover with a lid. Let sit for at least 12 hours. The next day just stir and serve! You can add salt and pepper to taste if desired.

This is my version of the traditional Jewish stew. Really happy with how this one turned out, taste great and gives allot of energy.