1 pound cholent bean mix or a 16-bean variety bag
1 cup barley
1 can Bush’s vegetarian or Heinz’s vegetarian baked beans
2 Idaho potatoes, cut in quarters
1 large onion, sliced
16 ounces cholent meat or flanken cut up in large chunks
salt and pepper to taste
2 slices kishke (in cholent will disintegrate, adds flavor)
4 slices kishke (on top in tin foil to serve with cholent)
3 to 4 cups water; check before Shabbat if you need more water
Start slow cooker on high and cook 21⁄2 hours before Shabbat. Right
before Shabbat, drop heat to medium and check water. Barley absorbs a great deal of water, and cholent needs to be moist. Spray slow cooker with Pam; use cholent bag to line slow cooker. Put a little water under liner to prevent scorching the bag.
- Want to spice it up? Add a little soy sauce, a little ketchup and some barbecue sauce.
- Want it a little sweet? Add a little honey (2 to 3 tablespoons), chopped sweet potato and some carrots.
- Want it meatier? Add sausage or hot dogs on top of the cholent.
- Want it vegetarian? Use basic cholent recipe but leave out the meat and kishke and add root vegetables, carrots and sweet potatoes.