On Shabbat Torah observant Jews do not cook. That does not mean that we can't enjoy hot food. One of the ways that this is accomplished is by using a crock pot. You put in the food before Shabbat starts and turn the crock pot on low. The next day you have hot food for lunch ( you can also put your challah on top of the crock pot and enjoy warm bread for lunch). My favorite thing about this recipe is you can prepare it on a Monday, put it in the freezer and put it in the crock pot frozen on Friday right before Shabbat. This means that you have one less thing that needs to get done of Thursday night!
The Fassoulyeh cooks for between 20 hours in the winter to about 16 hours in the summer (this is because Shabbat begins at 4:30 in the winter and 8:30 in the summer). I'm sure you could use this recipe for a weeknight dinner. My assumption is that if you put it on in the morning it should be done by the time you get home.
1lb of great white northern beans
2 lbs flanken
2 tablespoons olive oil
1 cup finely chopped onions
2 -3 cloves of crushed garlic
1 can tomato paste
1 teaspoon cinnamon
1 teaspoon allspice
2 teaspoons salt
2 tablespoons sugar
Pepper to taste
1. Soak beans overnight (you can also use sprouted beans).
2. Saute onions in olive oil until golden. Remove with a spoon leaving the oil in the pan.
3. Dredge flanken in flour and brown on both sides in the pan that you sauteed the onions in.
4. Put the flanken on the bottom of a 5 or 6 quart crock pot. Put the sauteed onion, garlic and soaked beans on top of the meat.
5. Add 4 cups of water, the tomato paste, cinnamon, allspice, sugar, salt and pepper and combine with the water without stirring the beans and meat up.
6. If you are going to freeze it put it in the freezer.
7. Put it in the crock pot, cook on low over night and eat for lunch!