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Cholent

Shabbat Foods, Food; Eating, Cholent

  • 1 cup kidney beans
  • 1 cup navy beans
  • 1 cup pinto beans
  • ½ cup baby lima
  • ½ cup barley
  • 2 meat bones
  • 2 pounds of meat
  • 3 small onions cubed
  • 5 cloves garlic peeled
  • 2 tablespoons salt
  • 1 teaspoon pepper
  • ¼ cup ketchup or tomato cubed
  • 1 bunch cilantro
  • 8 medium potatoes cubed

Soak beans overnight. Drain and discard any stones. Place beans in 8 quart pot and cover the top of the beans with one inch of water. Add the meat and meat bones. Combine remaining ingredients except for potatoes in food processor and mix. Pour mixture over the meat and bring to boil. Reduce heat and simmer for 3 hours on a low flame. Add potatoes and simmer for one hour more. Before Shabbos, place the pot on the blech and add one inch of water above the ingredients. For a pareve cholent, omit the meat and meat bones.

© Copyright Chabad of West Brighton.
Note: The laws of Shabbat rest mandate that all cooking and baking be done before Shabbat, and regulate food preparation done on Shabbat in other ways as well. For more information, see Food Preparation on Shabbat.
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Heidi Williamsburg, Va March 19, 2010

Cholent I cook mine either the Thursday before or on Friday. I make sure that my oven or crockpot is on before Shabbat. I put my oven on warm and put the pot in the oven before I light the candles. I have a 24 hour crockpot with settings, so if I use it, I set it to the 24 hour mark. Make sure that it is already cooked before Shabbos begins and then add it to the oven or crockpot to keep warm. You can also cook it in the crockpot and then when it is done, and it goes to the warm setting, leave it on warm setting all night. Reply

Chani Benjaminson, chabad.org January 19, 2010

Re: Cholent A blech is a sheet of metal that is put on the stovetop and allows cooked food to be kept warm on Shabbat. For more info on what a blech is about and how it's used please see Why is the stove covered with a sheet of hard aluminum on Shabbat?

Cholent should be cooked before Shabbat starts, it usually needs about an hour of cooking time before Shabbat. The cholent is placed on the blech on a slow/medium fire or on the crockpot on low. If using a blech it's a good idea to place half of the pot on the burner to avoid burning. Reply

Anonymous LA, USA January 18, 2010

cholent 1. What is blech?
2. Your recipe does not indicate the total or maximum cooking time, and check up instrucitons, to make sure it doesn't dry out or burn. How long am I supposed to cook the cholent?
3. Assuming the blech is something to cook the cholent on (or in), is there another alternative like in the oven or on the stove? Reply

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