Follow these steps for perfect results
potatoes
peeled and sliced thickly
sweet potato
peeled and sliced thickly
parsnips
peeled and sliced thickly
carrots
peeled and sliced thickly
onion
peeled and cut in rings
garlic
chopped
mushrooms
cleaned and sliced
chickpeas
soaked
white kidney beans
soaked
barley
rinsed
diced tomatoes
diced
oregano
dried
thyme
dried
rosemary
dried
marjoram
dried
Beef-Not
dry
Peel and thickly slice potatoes, sweet potato, parsnips, and carrots.
Peel and cut onion into rings, chop garlic, and clean and slice mushrooms.
Combine sliced vegetables, onion, garlic, mushrooms, chickpeas, kidney beans, barley, and diced tomatoes in a crockpot.
Add water to cover the vegetables.
Add oregano, thyme, rosemary, and marjoram (about 1 tsp each).
Mix well and set the crockpot to low heat.
Cook on low heat overnight (Thursday night).
On Friday morning, add about 1 cup of dry Beef-Not and mix well.
Continue cooking until the Beef-Not is thoroughly cooked and the water is well absorbed.
Expert advice for the best results
Soak the beans and chickpeas overnight for better texture.
Adjust the amount of water based on your desired consistency.
Add a tablespoon of smoked paprika for a smoky flavor.
Everything you need to know before you start
15 minutes
Yes, ideal for making ahead.
Serve in a bowl with a dollop of sour cream or yogurt (optional).
Serve hot with challah bread.
Accompany with a side salad.
Pairs well with the savory flavors.
Complements the earthiness of the dish.
Discover the story behind this recipe
Traditional Shabbat dish
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