Name: Vegetarian Cholent
Ingredients: 1/2 c White northern beans; 1/2 c Kidney beans; 1/2 c Lima beans; 2 tb Vegetable oil; 3 lg Onion; diced; 3 c Garlic; 1/2 c Barley; Salt & pepper; 3 lg Potato; peeled and Cut in 1/4's; 15 oz Tomato sauce

If we had been told that God was coming into a man's life…that must be something very terrible and awful. That certainly must rend and tear the life to which God comes. At least, it will separate it and make it unnatural and strange. God fills a bush with His glory, and it burns. God enters into the great mountain, and it rocks with an earthquake. When He comes to occupy a man, He must distort the humanity He occupies into some inhuman shape. Instead of that, this new life into which God comes seems to be the most quietly, naturally human life that was ever seen upon the earth. It glides into its place like sunlight. It seems to make it evident that God and man are essentially so near together that the meeting of their natures in the life of a God-man is not strange. So always does Christ deal with His own nature, accepting His divinity as you and I accept our humanity, and letting it shine out through the envelope with which it has most subtly and mysteriously mingled, as the soul is mingled with and shines out through the body.

Phillips Brooks

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Jewish	Vegetables, Main dish, Jewish	8	servings

INGREDIENTS

1/2	c	White northern beans
1/2	c	Kidney beans
1/2	c	Lima beans
2	tb	Vegetable oil
3	lg	Onion; diced
3	c	Garlic
1/2	c	Barley; Salt & pepper
3	lg	Potato; peeled and Cut in 1/4's
15	oz	Tomato sauce

INSTRUCTIONS

RADIS BGMB90B
1. Put beans in large bowl and cover with cold water. Soak overnight.
Before cooking, drain beans and discard stones and dried-out beans.
2. Heat oil in a 4-qt. pot, and saut onions and garlic until onions are
translucent, 5 to 7 minutes. Add barley and beans to onions. Cover with
water by at least 2 inches, add salt and pepper, bring to a boil and cook
30 minutes over low flame. Add potatoes and tomato sauce and cook 30
minutes more.
3. Place cholent in a crock pot or slow cooker overnight or in a 200-degree
oven for eight hours or overnight.
Recipe by from Chef Christo (Restaurant in Hackensack, NJ:on their website)
Posted to JEWISH-FOOD digest by Annice Grinberg
<VSANNICE@WEIZMANN.WEIZMANN.AC.IL> on Oct 26, 98, converted by MM_Buster
v2.0l.

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