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Cholent is the traditional warm food served at the Shabbos lunch meal, and also the food that brings bachurim together on Thursday nights. How to make it and who serves the best version is a heavily debated topic. Some people literally put in everything but the kitchen sink—honey, coffee, beer, duck sauce, Coke, just to name a few of the add-ins I’ve heard of. I’m a little more traditional than that and I’m happy to share my best version with you.
I personally love using my six-quart slow cooker for cholent, which requires a lot less “babysitting” than a pot. I line the pot with heavy duty foil and then a Reynolds crock liner. The foil will keep the bag from sticking to the sides, as some slow cookers get hotter than others. (I highly suggest using Reynolds brand plastic liners, because some of the other brands are thinner and tear easily, creating a huge mess.) There is no need to add water under the bag.
2 cups navy beans (also called white beans) such as Gefen or cholent mix
2 cups barley
2 pounds meat (I use a combination of bone-in flanken and cheek meat)
1 to 2 potatoes, peeled and cubed
1/2 cup oil
1/4 cup minced dried onions
3 tablespoons Glicks Ketchup
3 tablespoons Gefen Garlic Powder
2 tablespoons paprika
2 teaspoons salt
1 and 3/4 teaspoons black pepper
1 teaspoon onion powder
Check beans and barley for any bugs or pebbles that sometimes find their way into the bag.
Place checked beans and barley into a large ziplock bag. Add water to the bag, then drain water out and refill the bag with hot water. Let soak for about four to six hours.
Add beans and barley to a slow cooker, along with all remaining ingredients and approximately eight to nine cups water. Cook on high for about four hours, then switch to low. When reducing heat, check on the cholent to see if it is starting to look dry, and add some additional water if needed.
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![Dovid's Famous Cholent [I may be pretty young but this cholent is still yum]](https://images.kosher.com/uploads/Member_recipes_Dovid_famous_cholent.jpg)
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