Name: Vegetarian Cholent
Ingredients: 1/2 lb (1 1/4 C.) kidney beans; 1/2 lb (1 C.) navy beans; Water; 2 md Onions, sliced; 2 Cloves garlic, minced; 1/2 c Sliced fresh mushrooms; 1/4 c Vegetable oil; 1/2 c Whole barley; 1/2 ts Crushed basil or 1 tsp. fresh basil; 1/2 ts Chopped dill weed; Salt, Pepper, Paprika, Cayenne to taste; 2 lg Carrots, sliced; 4 lg Potatoes, scrubbed and quartered; 1 c Dry red wine; 2 ts Tamari or soy sauce; 1 Bay leaf; Boiling water or vegetable stock

'Saved Alone' was the message that Horatio Spafford received from his wife after the ship sank that was taking her and their four children to England in November, 1873. After reuniting with his grieving wife at sea, the boat came near the area where his children had drowned. It is speculated that at that time he wrote the words (contained in his famous hymn) that vividly described his own grief and faith: “When sorrows like sea billows roll – Whatever my lot Thou hast taught me to say, it is well, it is well with my soul” (Phyllis LaPeau).

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CATEGORY	CUISINE	TAG	YIELD
Grains, Vegetables	Vegetarian		6	Servings

INGREDIENTS

1/2	lb	(1 1/4 C.) kidney beans
1/2	lb	(1 C.) navy beans
		Water
2	md	Onions, sliced
2		Cloves garlic, minced
1/2	c	Sliced fresh mushrooms
1/4	c	Vegetable oil
1/2	c	Whole barley
1/2	ts	Crushed basil or 1 tsp. fresh basil
1/2	ts	Chopped dill weed
		Salt, Pepper, Paprika, Cayenne to taste
2	lg	Carrots, sliced
4	lg	Potatoes, scrubbed and quartered
1	c	Dry red wine
2	ts	Tamari or soy sauce
1		Bay leaf
		Boiling water or vegetable stock

INSTRUCTIONS

There are 2 books written by Kay Kantor Pomerantz "Come For Cholent" and
"Come For Cholent...Again" that have ALL kinds of Cholent recipes that
might help you or anyone else interested in different kinds of Cholent.
If the beans have not been pre soaked, wash them carefully, discarding any
that are broken or discolored. Place in a large pot and cover with water.
Bring to a boil. Remove from heat and allow to soak for about 1 hour. In a
large, heavy pot saute the onions, garlic and mushrooms in the oil. Add the
beans, barley, herbs and seasonings. Add the carrots, potatoes, the wine,
Tamari and bayleaf. Add boiling water or stock to about 1 inch above the
contents. Adjust the seasonings to taste. Before sundown on Friday, cover
the pot tightly and allow to simmer slowly in a 225 degree oven or over
very low heat on top of the stove. Let it cook all night until time to
enjoy it for lunch. Serves 6 to 8 hearty eaters.
Posted to JEWISH-FOOD digest V96 #102
From: Steve and Marilyn Kerman <sdkerman@hevanet.com>
Date: Fri, 13 Dec 96 12:29 PST

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