Cholent D'or

• 3 medium onions
• 3 -4 sweet potatoes, peeled
• 1 12 cups beans
• 1 cup barley
• 3 -4 carrots, peeled
• 1 (28 ounce) can diced tomatoes (NOT crushed)
• 5 -7 cups water
• 14 cup brown sugar
• 1 bay leaf
• 1 12 teaspoons ground fennel
• 1 teaspoon parsley
• 1 teaspoon flavored salt, flavoured (i.e. celery salt or Herbamare Original salt)
• 14 teaspoon basil
• 1 dash pepper
• 1 dash smoked paprika
• 1 dash garlic powder (optionally crush a clove of garlic)

1. Cut the onions and sweet potatoes into large pieces and add to the crock pot.
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. ).
4. Coin the carrots very thinly (~2 millimetres thick) and add to the pot.
5. Now to make the sauce.
6. Strain the liquid from the tomatoes into a medium-sized bowl containing the dry ingredients (everything but the water).
7. Toss the tomato pieces into the crock pot.
8. Stir up the sauce mixture and check the taste.
9. Adjust anything that doesn't fit your palatte.
10. Add the sauce mixture and add water to fill up to just below covering the vegetables.
11. Add a kishke (I'll be adding a recipe for that soon) to the top if desired.
12. Cover the crock pot and turn on low.
13. Shabbat Shalom!

onions, beans, barley, tomatoes, water, brown sugar, bay leaf, ground fennel, parsley, salt, basil, pepper, paprika, garlic

Taken from www.food.com/recipe/cholent-dor-286755 (may not work)