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1 cup kidney beans
1 cup navy beans
1 cup pinto beans
1/2 cup baby lima
1/2 cup barley
2 meat bones
2 pounds meat
3 small onions, cubed
5 cloves garlic, peeled
2 tablespoons salt
1 teaspoon pepper
1/4 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 [see Food Preparation on Shabbat] and add one inch of water above the ingredients. For a pareve cholent, omit the meat and meat bones.

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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stanleycohen Jerusalem December 1, 2015

Cilantro? What part of South/Central America is the Russian-Polish Border? As for ketchup and cubing the potatoes - this is just a joke. Reply

leegee Godollo March 10, 2015

Food processor?!! Looses all the texture! Reply

Anonymous October 23, 2014

how many servings does this make? Reply

Jolie Putney home November 28, 2013

eggs Tell me about the eggs, Reply

Mel israel January 3, 2013

Hard boiled eggs in cholent PLEASE ADVISE :

Do I first boil the eggs and then put with the cholent, OR, will they become hard boiled when put in the beginning to cook with the rest of the ingredients? Reply

Maria New York, NY January 26, 2011

Cholent I was surprised by the instructions: "Soak the beans overnight. Drain and discard any stone." That is crazy! You must clean the beans before soaking.
Carefully sort the beans, discarding any blemished grains, stones, or impurities. Rinse them two or three times stirring gently to dislodge any soil. Then soak overnight, drain, and rinse once more. Now you are ready to follow the rest of the recipe. Reply

Renee Azoulay Montreal, QC, Canada July 15, 2009

cholent A tip: for a vegetarian cholent, add some oil to replace the fat.

You can replace beans with barley, whole wheat grains, and instead of meat, I put only chicken legs as they are not fat......

Bon appetit Reply

Anonymous May 16, 2006

A tip: for the tastier cholent sauté onion and then sear the meat with the onion prior of putting it into the pot. Reply

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