Yid.Dish: Cholent with Beans, Potatoes and Beef

By Leah Koenig

Published June 30, 2005.
  • Print
  • Share Share

(Originally posted by Lita Lotzkar at RCJF Archives.)

In this cholent recipe, you use 2 Tablespoons of honey in with your beans – this would give it a sweeter taste -you can either add more garlic and pepper or decrease the amount of honey if that is the way your family likes their cholent.. All recipes are “to your taste”

JCarrot

1 T. oil

1 large onion, cut into 1″ cubes

1 lb. beef (I’ve used brisket and London broil), cut into 1″ cubes

6 medium potatoes, pared and halved

1/2 c. pink beans, rinsed and soaked overnight

1/2 c. barley

1 (16 oz.) can vegetarian beans

1/2 c. ketchup

1 t. seasoned salt

1/2 t. garlic powder

2 T. honey

2 t. onion soup mix (I use Osem)

Hot water

pepper to taste

This recipe should be made in a 4-quart crockpot. Scale down the quantity if yours is smaller or don’t add so much water if yours is bigger. You should start cooking 3 hours before Shabbos begins. Put the oil in the bottom of your crockpot and coat the bottom and a bit of the side (about 2″). This will help keep stuff from sticking on the bottom too badly. Heat some more oil in a large pan and saute the onion over medium heat until just starting to turn translucent. Add the beef and cook just until browned on the outside. (Your kitchen should smell terrific at this point).

Put the onion and beef into the crockpot and level it out somewhat. Add the potatoes, pink beans, and barley. Pour the can of vegetarian beans over the contents of the crockpot, moving things around a little to get the sauce to reach the lower layers. In the now empty can, mix the ketchup, salt garlic powder, honey, and soup mix. Fill up the remainder of the can with hot water and stir until the consistency is even. Pour into the crockpot, again moving things around. Add hot water to the crockpot to 1/2″ from the rim.

Cook at HIGH until just before candle-lighting. Check to see that the cholent has not gotten too dry. (This part is a little tricky. Too much water means you’ll get cholent soup. Too little water gets you a very sparse Shabbos lunch. Just enough water means you’ll have a great Shabbos nap.) I usually end up adding about 1/4 cup of water or enough to bring it back up to 1/2″ from the rim. Lower the setting to LOW. (Very important — Otherwise, the cholent will probably burn.)

You can check the cholent again in the morning before you leave for shul. More hot water can be added, but you should not stir it (constitutes work). It should be ready for consumption when you get back. If, on the other hand, it looks a little thin, allow the cholent to sit a little before serving. It will thicken as it cools.


The Jewish Daily Forward welcomes reader comments in order to promote thoughtful discussion on issues of importance to the Jewish community. In the interest of maintaining a civil forum, The Jewish Daily Forwardrequires that all commenters be appropriately respectful toward our writers, other commenters and the subjects of the articles. Vigorous debate and reasoned critique are welcome; name-calling and personal invective are not. While we generally do not seek to edit or actively moderate comments, our spam filter prevents most links and certain key words from being posted and The Jewish Daily Forward reserves the right to remove comments for any reason.





Find us on Facebook!
  • The Jewish bachelorette has spoken.
  • "When it comes to Brenda Turtle, I ask you: What do you expect of a woman repressed all her life who suddenly finds herself free to explore? We can sit and pass judgment, especially when many of us just simply “got over” own sexual repression. But we are obliged to at least acknowledge that this problem is very, very real, and that complete gender segregation breeds sexual repression and unhealthy attitudes toward female sexuality."
  • "Everybody is proud of the resistance. No matter how many people, including myself, disapprove of or even hate Hamas and its ideology, every single person in Gaza is proud of the resistance." Part 2 of Walid Abuzaid's on-the-ground account of life in #Gaza:
  • After years in storage, Toronto’s iconic red-and-white "Sam the Record Man" sign, complete with spinning discs, will return to public view near its original downtown perch. The sign came to symbolize one of Canada’s most storied and successful Jewish family businesses.
  • Is $4,000 too much to ask for a non-member to be buried in a synagogue cemetery?
  • "Let’s not fall into the simplistic us/them dichotomy of 'we were just minding our business when they started firing rockets at us.' We were not just minding our business. We were building settlements, manning checkpoints, and filling jails." What do you think?
  • PHOTOS: 10,000 Israel supporters gathered for a solidarity rally near the United Nations in New York yesterday.
  • Step into the Iron Dome with Tuvia Tenenbom.
  • What do you think of Wonder Woman's new look?
  • "She said that Ruven Barkan, a Conservative rabbi, came into her classroom, closed the door and turned out the lights. He asked the class of fourth graders to lie on the floor and relax their bodies. Then, he asked them to pray for abused children." Read Paul Berger's compelling story about a #Savannah community in turmoil:
  • “Everything around me turns orange, then a second of silence, then a bomb goes off!" First installment of Walid Abuzaid’s account of the war in #Gaza:
  • Is boredom un-Jewish?
  • Let's face it: there's really only one Katz's Delicatessen.
  • "Dear Diaspora Jews, I’m sorry to break it to you, but you can’t have it both ways. You can’t insist that every Jew is intrinsically part of the Israeli state and that Jews are also intrinsically separate from, and therefore not responsible for, the actions of the Israeli state." Do you agree?
  • from-cache

Would you like to receive updates about new stories?








You may also be interested in our English-language newsletters:













We will not share your e-mail address or other personal information.

Already subscribed? Manage your subscription.