Cholent for Jewish Bikers

Each year the JMA (Jewish Motorcyclists Alliance) hosts a "Ride to Remember". Each year members of Jewish motorcycle clubs from around the world gather in a chosen city for a special weekend together. The main event is, "The Ride to Remember", when they ride to remember the Holocaust and raise money to support Holocaust education.

This year the Ride to Remember was held in Virginia Beach. The festivities began with a BBQ at the oceanfront which my husband Levi and I attended so that Levi could help the guys put on Tefillin.  The next morning, we both attended the ceremony for the bikers held at the local JCC. My father, along with other area rabbis, addressed the bikers and thanked them for biking for a good cause. After the ceremony, everyone crossed the parking lot to hear the students of the Hebrew Academy sing.

At the conclusion of the song, the bikers all climbed aboard their motorcycles and got ready to ride. Someone else also donned a helmet and got ready to ride too - that would be my husband. My kids got such a kick out of seeing him drive off on a motorcycle! I am sure it was the highlight of their day.

After picking up my husband from his fun ride, we dashed back home to get some Shabbos cooking started before we had to run to Chabad House to run our Challah Twists club for a group of children. When the club had ended, Levi worked quickly to peel potatoes and onions, chop them up and mix them in with a bunch of beans and barley and seasoning. Levi had been asked to prepare the cholent for the bikers' Shabbat lunch the next day. Cholents prepared he headed for the oceanfront, delivered the cholent (which we found out after Shabbos was a huge hit!) and dashed back home - arriving roughly one hour before candle lighting.

On that note, today's recipe is not mine, but rather belongs to Levi. Levi is the cholent maker each week at Chabad House, and each week the cholent is finished to the last drop. So here is his recipe :)

Rabbi Levi's Cholent
(recipe is for an 8 quart slow cooker)


6 potatoes, cut into big chunks
3 onions, cut into big chunks
1/2 bag of large lima beans
1/2 bag of kideny beans
1/2 bag of barley
a bunch of ketchup
oil
salt
pepper
garlic
Water


Peel and prepare potatoes and onions and place in pot. Add the rest of the ingredients. Cover with water. Turn slow cooker to low and allow to cook overnight. Enjoy!