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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.




7 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)

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