You can prep it in minutes, and the whole family will be full and happy (especially if they’re the type that typically needs their fleishigs).
With a family that doesn’t eat many dairy foods, the nine days can be a bit challenging. I’ve always made pareve cholent for dinner on one of the days since its filling and the kids love it. In the past I made it on the stove, starting with sautéing the onion… and numerous other steps.
Then, a couple of weeks ago, my daughter, who is away for the summer in the Project Seed Summer Program, called to tell me about this pareve cholent that her and her friends have been making for their Thursday night get togethers. It bakes overnight in an aluminum pan (they make double the recipe in a larger pan to feed a bigger crowd) and it’s delicious!
Combine all ingredients in a 9×13-inch pan.
Beans, barley, potatoes, onion, ketchup, garlic powder
paprika, salt and pepper,
oil and water.
Pareve 9×13 Cholent
Ingredients
- 1 cup (½ bag) cholent beans
- ¾ cup barley
- 5 Russet potatoes, peeled and cubed
- 1 onion, chopped
- ⅓ cup ketchup
- 1 tbsp garlic powder
- 2 tbsp paprika
- 2 tbsp salt
- ¼ tsp black pepper
- ¾ cup oil
- 5 cups water (plus more)
Instructions
- Preheat oven to 400°F.
- Combine all ingredients in a 9 x 13-inch pan.
- Cover the pan very well and tight. Bake for 2 hours.
- Check the cholent and add another cup of water if it looks like it’s getting dry. Lower oven temperature to 200°F and bake overnight.
Would this also be the way to make meat cholent for shabbos in 9×13 and leave in the oven for shabbos day?
I do! I sear the meat then add everything to the pan and follow these directions. It’s perfect
Yes. I do this all the time I generally add 1 strip of Flanken (around 3/4 Ib) and cook it the same way. It will only enhance the taste!
Can you put on the warming drawer instead of oven at 200?
How many hours would overnight mean?
What a great idea!!! I made it today and my family really enjoyed!!!! Thanks so much!!! Keep those great ideas coming please ????
This was so delicious. Everyone loved it! I could only fit 4 c of water at first. Added some more after it cooked down a little. Also I added a few jumbo Lima beans which my kids are really enjoying each week in the cholent…
Where do I purchase cholent beans?
In any kosher grocery store OR you can mix dry kidney and navy beans together to make your own ‘cholent mix’
Can I bake it for 2 hours on 400 and then put on blech for shabbos?
Hi, is the proportion of salt correct? It sounds like a lot more than I usually use.
It was a perfect lunch for my family today! Thank you for this recipe
Could I use rice instead of barley to make it gluten free?
I always use brown rice instead of barley to make it gluten free.
Absolutely delicious!! Was eaten to the last bean! Thanks so much!
This was great to have on Friday for everyone to eat during the 9 days!! Everyone enjoyed. Thanks.
What gluten free ingredient would you recommend to replace the barley ?
TIA!
Lundberg short grain brown rice perfectly mimics barley and is delicious in cholent.
Sushi rice
How many hours should overnite be.? Let’s say you want to starve this for supper. What times would you suggest to do everything
We’ve done it from 14 up to 20 hours
Is it possible to make it in crockpot or instant pot?
Assuming yes. You may need to adjust water.
This was such an amazing recipe!! Made it with Mrs Schapira’s overnight potato kugel (which calls for 2 hours on 350) so compromised on 375. Both 9×13’s were devoured within minutes! Thanks for another brilliant recipe!
Thank you Leah for such great recipes! Not only did it taste delicious, but the girls on seed {my daughter included} had a great time making it and eating it too!!!! C.B.Friedman
Is there any way to do this at a higher temp for a shorter amount of time?
Would it work to cut this recipe in half?
I usually do exactly half of the recipe and it fits perfectly in a 5lb. Storage Pan
I always do half the recipe. Bake it in a 6×8 deep. Delicious!! This time I substituted the badly with farfel, was yum!
*barley
Would it be long enough to have it in the oven for 7 or 8 hours? After the first 2 hours.
I usually bake it 2 hours Wednesday night, then I put it in the fridge and back in the oven at 200 before I leave to work. When I get home 8 hours later, its perfection!
If I want to serve same day. What temperature should I bake it on?
I started this at 10 in the morning at 400 for 2 hours, then lowered to 300 till 4 in the afternoon when my kids started eating it. I then kept it warm at 200 till evening as they wanted more and more!
I also used hot water from my urn to get it going a bit faster.
Could I bake it n the oven and after 2 hours transfer to a crock pot? How much water would need to be adjusted?
What’s the additional facts for making this in crockpot
Thanks for this Recipe. I can’t wait to try it! As soon as I come home on Fridays, the kids would like lunch this is a great filling lunch! It’s also great that it’s parve.
I decreased the oil to 1/2 cup and it is still fantastic.
Yumm!! To take it up a notch, add grated carrots!! it can’t be seen and totally yummm!!!!!!
I make this in the crockpot all the time! Our absolutely favorite go to pareve cholent and I always get rave reviews! I usually add 2-3 extra cups of water and cook on high till just before Shabbos starts and then just put on keep warm, always turns out great!
This recipe is so good! I used baked beans instead of regular and came out perfect! Will definitely be making this again!
Should the beans be soaked first?
My family really enjoyed. Perfect for the 9 days. Thank you!
Made this for erev Tisha b’av with a big potato kugel and some fruit smoothies for dessert. My family if 9 polished off almost 2 entire 9x13s! And my husband – who’s the cholent-maker in the family – said this was a keeper. Tysm for this great recipe.
This is a favorite of my family now! I make it with a 9×13 of kugel that I also overnight and everyone is happy to have a delicious supper that I didn’t have to think about all day. The recipe is perfect and the fact that it’s parve makes it easy for the nine days or any time. Keeping this in the rotation!
Is there any way to make this without first cooking it at 400? I.e. to make it on a 3 day yom tov for shabbos? Would it work to keep in the oven at 225 for 24 hours?
Finally I made a cholent that didn’t burn or get dried up! I tried it in my crocpot after a successful 9day 9×13 attempt this year. I added in meat and put everything in my crocpot at 2ish in the afternoon for 2 and a bit hours on high then on auto until shabbos and low until shabbos day! (No erev shabbos taster but was worth the wait!) THANK YOU! P.s. raised my Croc pot
I tried this for shabbos after 2 days of yt (3 day yt). Erev yt I did the recipe in a deep 9×13, and added 2 strips of flanken, baked at °400 for 2 hrs. After it cooled, I refrigerated until close to candle lighting for shabbos . I added about 1.5 cups water and then stuck it in the oven that was set on °225. Shabbos day the cholent was a winner! I will now be doing this in the future. Thanks for a great recipe!
You can do in a deeper roster 9×13 pan so no spills and no drips!
I also add hot water to the pan to get it cooking up faster.
‘The best’ is an accurate description. I put it in the warming drawer overnight after the 2 hours in the oven and it worked perfectly. Checked it sporadically throughout the day to mix and see if it needed any liquid. Was polished off!
I commented before on this recipe how I made it for 3 day yom tov with meat. Because of the amazing outcome, it became a staple for Friday lunch for my family. Everyone loves it and the outcome is perfect every time! (I just do a little less salt then the recipe calls for.)
As per the menfolk, “This tastes like yeshiva cholent” 🙂
The ultimate compliment, especially on a dinner that’s so easy and no fail!