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In an upscale French restaurant this dish would be called cassoulet which essentially is a bean stew. (Everything sounds better in French.) Cholent is an easy and hearty dish to prepare.


  • Prep Time : 10 min
  • Cook Time : 15 hour
  • Ready Time : 15 hour, 10 min




  • 8 potatoes
  • 1 cup barley
  • 1 cup cholent beans
  • ½ cup lima beans (optional)
  • 1 spanish onions diced
  • 3 tablespoons tomato paste
  • 3 tablespoons honey
  • 3 tablespoons Worcestershire sauce (non fish)
  • 1 tablespoon paprika
  • Salt and pepper to taste
  • 5 cloves garlic
  • 1 package marrow bones
  • 2 pounds flanken


Place all ingredients in crock pot.  Pour water to cover. Cook on high for a few hours and then reduce to low/keep warm.


As seen in the Joy of Kosher with Jamie Geller Magazine (Bitayavon – Winter 2011) – Subscribe Now


About Shifra Klein


Editor-in-Chief of Joy of Kosher with Jamie Geller Magazine. Shifra originally founded the Bitayavon magazine with her husband Shlomo and they live in Brooklyn with their 2 boys.




9 Responses to Cholent

  1. avatar says: rachel

    canm you nake it with chicken

  2. avatar says: ben

    Hello. It says that prep and ready time is 10 minutes. It doesn’t factor in the hours of cooking.

    • Can you please tell me on what setting should the 15 hours
      Be for the cholent

      • avatar says: Ben

        Typically chollent is put on over night on low. High temperature cooks too quickly.

      • We did it on high till shabbat and then switched it to low (some slow cookers have different settings so you may want to check the instructions)

    • Correct, most people prepare the cholent and then leave it till shabbat (other than switching the temp before if needed)

  3. What are ‘cholent beans’ here? (My grandmother made this once in my memory – i think she used navy beans; neighbor uses garbanzos, but what does recipe anticipate, please?)

    • There is a mix called a cholent bean mix – its basically a mix of pinto, kidney & baby lima beans

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