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Cholent Recipe

It's like the edible embodiment of a fleece blanket.
Cholent Recipe
Photo by Farideh Sadeghin.

Servings: 6
Prep time: 20 minutes
Total time: 2 hours


1 ½ pounds|680 grams dried mixed beans
7 ounces|200 grams dried chickpeas
8 ounces|225 grams pearled barley, rinsed
1 pound|454 grams kosher beef, cut into 1-inch pieces
2 cups|473 ml of your favorite beer or cola
1 ½ pounds|680 grams Idaho potatoes, peeled and cut into 1-inch pieces
3 tablespoons Cajun spice mix
2 tablespoons Osem chicken soup mix
2 tablespoons ketchup
6 garlic cloves, peeled
1 yellow onion, diced
kosher salt and freshly ground black pepper, to taste


  1. Soak the beans and chickpeas in a large bowl of water overnight.
  2. The next day drain the beans and chickpeas. Add them to a large Dutch oven or a crock pot along with the barley. Top with the meat and cover with the beer or soda. Top with the potatoes, cajun seasoning, chicken soup mix, ketchup, garlic, and onion. Top with 8 cups water, cover and bring to a boil. If using a crock pot, reduce the heat to low and allow it to cook overnight. If using a Dutch oven, reduce the heat to maintain a simmer and cook until the beans are tender, about 1 hour and 30 minutes. Season to taste with salt and pepper and enjoy with your family and friends.

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