Vegetarian Hamin (Cholent)
My Ashkenazi grandmother used to make this Hamin with kishke (intestines) and beef. My mother added whole eggs in the shell (huevos haminados) and I removed the meat to make a tasty vegetarian stew.
1 cup dried white bean, soaked in cold water for 8 hours
1 cup dried red bean, soaked in cold water for 8 hours
3 sliced onions
5 chopped garlic cloves
8 large potatoes peeled and cut into large chunks
¼ Cup oil
4 cups Vegetable broth
2 tablespoon honey
- Heat the oil in a very large pot over medium high heat. Add the onions
- Cook the onions, moving them around the pot with a wooden spoon or spatula until they get nicely browned.
- Add the garlic and cook for 2-3 minutes.
- Add the beans and mix with the onion.
- Add the potatoes. Nestle the eggs into the top layer of all the goodies.
- Whisk all the sauce ingredients together over medium heat until the honey dissolves. Pour the sauce over the hamin goodies. Boil and then cover the pot and cook for half an hour over low heat.
- Preheat the oven to 110°C.
- Remove the hamin from the heat and put it in the oven to bake overnight for at least 8 and up to 12 hours.
- The hamin is ready in the morning when the house is full with mouthwatering smell.