Vegan Mushroom Cholent In The Crock Pot - cooking recipe

Ingredients

1 cup dried navy beans
1 tablespoon olive oil
2 onions (finely chopped)
2 stalks celery (diced)
2 carrots (peeled and diced)
2 parsnips (peeled and diced)
6 garlic cloves (minced)
1 tablespoon ginger (minced)
2 teaspoons paprika
1 teaspoon black peppercorns
4 cups vegetable stock
2 potatoes (peeled and cut into small cubes)
4 large portabella mushrooms
1 cup pearl barley

Preparation

Soak the beans overnight. In the morning drain off the water. Rinse the pearl barley under cold water.
Heat the oil in a skillet over medium heat. Add the onions through the parsnips and cook, stirring occasionally, until the vegetables are softened. (This should take about 7 minutes.).
Add the garlic through peppercorns and stir for 1 minute. Add the vegetable stock and take it off the heat.
Put half the onion and stock mixture into the crockpot. Add half the beans.
Spread the potatoes on top to make an even layer. Put the mushrooms on top so that it covers the potatoes (cutting the mushrooms to fit if needed).
Spread the pearl barley on top of the mushrooms and the rest of the beans on top of the barley.
Add the rest of the onion/stock mix on top.
Cover and cook on low for 10 to 12 hours or on high for 5 to 6 hours or until the beans are tender.