Latin-Inspired Vegetarian Cholent Recipe | The Nosher

Name: Latin-Inspired Vegetarian Cholent Recipe | The Nosher
Ingredients: 1 portobello mushroom, diced; 4 garlic cloves, minced; 1 onion, sliced; ½ green pepper, sliced; ½ red pepper, sliced; 10.5 oz can of black beans, rinsed; 10.5 oz can of garbanzo beans (chickpeas) rinsed; 10.5 oz can of red kidney beans, rinsed; ½ yuca, cut in 2-inch pieces (make sure to remove the fibrous stem that runs inside the center. It looks like a vine.); ½ batata, cut into medium dice; 1 ripe plantain (choose one that is yellowish and has only a few black specks, or choose a green plantain); 1 Tbsp olive oil; ¼ cup tomato paste; 1 tsp oregano; ½ tsp cumin; 1 tsp ground coriander; ½ tsp granulated garlic; ½ tsp onion powder; ¼ tsp red pepper flakes (optional); 1 tsp salt (adjust seasoning as needed); 3 cups of fresh, cold water (it should barely cover your ingredients); Fresh lime for serving; Cilantro, chopped for garnish

www.myjewishlearning.com

Your recipes

Servings: 9

Cost: $5.93 /serving

Latin-Inspired Vegetarian Cholent Recipe | The Nosher

Step 1

Saute the portobello mushroom in a small saute pan until caramelized well. Add to the bottom of your slow cooker.

Step 2

Layer all the ingredients on top of the mushrooms.

Step 3

Mix the tomato paste, olive oil, spices and water in a bowl and stir well.

Step 4

Pour water and spice mixture over everything inside the slow cooker and combine.

Step 5

Cook on low for 6-8 hours.

Latin-Inspired Vegetarian Cholent Recipe | The Nosher

Servings: 9

Cost: $5.93 /serving

Ingredients

Instructions

Top similar recipes