Yid.Dish: Cholent with Beans, Potatoes and Beef
Image by JCarrot
(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”
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.
I hope you appreciated this article. Before you go, I’d like to ask you to please support the Forward’s award-winning, nonprofit journalism during this critical time.
Now more than ever, American Jews need independent news they can trust, with reporting driven by truth, not ideology. We serve you, not any ideological agenda.
At a time when other newsrooms are closing or cutting back, the Forward has removed its paywall and invested additional resources to report on the ground from Israel and around the U.S. on the impact of the war, rising antisemitism and the protests on college campuses.
Readers like you make it all possible. Support our work by becoming a Forward Member and connect with our journalism and your community.
Make a gift of any size and become a Forward member today. You’ll support our mission to tell the American Jewish story fully and fairly.
— Rachel Fishman Feddersen, Publisher and CEO
Join our mission to tell the Jewish story fully and fairly.
