Andrea’s (Almost) Famous Cholent

I keep getting requests for my recipe, so I’ll do the best I can. This is actually a very delicious cholent. Don’t be afraid to play with the ingredients.

The night before you make the cholent, or first thing in the morning, soak 1-1/2 Cups of beans in water (I use a combination of lima beans, anasazi, and just whatever else I happen to have or buy.)

Two lb chuck roast, or stew meat, or flanken (whatever type of meat you’d like that does well cooking for a long period of time)

4 or 5 White potatoes cut into 3 in pieces (peeled)
3 or 4 Carrots – cut into 3 inch pieces
3 or 4 Celery Stalks – cut into 3 inch pieces
1 Large onion cut into quarters

These are the basic veggies, I have been known to throw in large chunks of zuchinni and whole mushrooms as well.

To Assemble:

Drain beans, put in large bowl. Add all all veggies. Mix together. Sprinkle a packet of onion soup mix over the beans/veggie mix, add approx 3/4 Cup ketchup and 1/2 Cup Italian salad dressing. (If I’m out of onion soup, I substitute a packet of brown gravy mix!)

Mix everything together (with your hands). Put the meat into the crock pot and add the bean/veggie mix to the pot. Mix everything together as best as you can. The last step is to add water to the pot, until it reaches about 1 inch below the rim of the crockpot. Put on the lid, set it to cook, and Shabbos Cholent will be ready when you are!

Good Luck and remember, this is a very forgiving recipe. You can make changes to it and it will still be wonderful!

–Andrea