1 cup northern beans, soaked in hot water for 30 minutes
1 cup barley
a few garlic cloves
1 whole onion
meat (I use a couple of short ribs and a cheek or kolichal)
potatoes, desired amount
2 dates
Spice Mixture:
¼ cup ketchup
1 teaspoon salt
1 teaspoon turmeric
1 teaspoon cumin
1 teaspoon cinnamon (important!)
1 teaspoon smoked paprika
sprinkle of black pepper
generous squirt of honey
kishke, sliced, wrapped in foil
small potato kugel, covered in foil
Instructions
(Soak beans when you’re starting the onion.) Add generous amount of oil to a small saucepan. Add onion and saute until nicely golden. Stir in spices. Add spiced onion to the bottom of the Crockpot. You can do this step ahead!
Add soaked beans and barley and mix.
Add onion, garlic, meat, and potatoes on top of mixture. Add dates on top potatoes.
In a small bowl, combine ketchup, honey, and spices. Add on top of meat and potatoes. Cover generously with water.
Cooking: I usually prepare this on Friday morning and cook it on high until it’s fully cooked, then switch to keep warm to it’s ready to enjoy both late Friday night and Shabbat afternoon. When cooking on high first, check the water throughout the day to make sure there’s enough. I usually add 1-2 cups water at some point in day. f I don’t have time to put this up by 10 a.m., and I prepare it later in day, I keep it on low. Make sure it’s well covered with water before Shabbat.
An hour or so before Shabbat, add kishke and potato kugel wrapped in foil to the top. If you will be keeping it on low, you can do this right before Shabbat. I’ll serve the kishke and kugel (and often the meat) on a separate platter.
Recipe by Between Carpools at https://betweencarpools.com/hamin-inspired-cholent/