Cholent D'or

Ingredients

SAUCE

• 1 (28 ounce) can diced tomato (NOT crushed)
• 5-7 cups water
• 1/4 cup brown sugar
• 1 bay leaf
• 1 1/2 teaspoons ground fennel
• 1 teaspoon parsley
• 1 teaspoon flavored salt, flavoured (i.e. celery salt or Herbamare Original salt)
• 1/4 teaspoon basil
• 1 dash pepper
• 1 dash smoked paprika
• 1 dash garlic powder (optionally crush a clove of garlic)

Directions

1. 1

   Cut the onions and sweet potatoes into large pieces and add to the crock pot.

2. 2

   Add the barley and beans (I tend to use a mixture of navy/black eyed/red kidney beans -- also remember to either soak/boil the beans or buy them in a can!).

3. 3

   Coin the carrots very thinly (~2 millimetres thick) and add to the pot.

4. 4

   Now to make the sauce. Strain the liquid from the tomatoes into a medium-sized bowl containing the dry ingredients (everything but the water). Toss the tomato pieces into the crock pot.

5. 5

   Stir up the sauce mixture and check the taste. Adjust anything that doesn't fit your palatte.

6. 6

   Add the sauce mixture and add water to fill up to just below covering the vegetables.

7. 7

   Add a kishke (I'll be adding a recipe for that soon) to the top if desired.

8. 8

   Cover the crock pot and turn on low.

9. 9

   Shabbat Shalom!