Cholent Recipe

It's like the edible embodiment of a fleece blanket.

by Rabbi Bernath
Nov 29 2016, 3:33pm

Photo by Farideh Sadeghin.

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


1 1/2 pounds dried mixed beans
7 ounces dried chickpeas
8 ounces pearled barley, rinsed
1 pound kosher beef, cut into 1-inch pieces
2 cups of your favorite beer or cola
1 1/2 pounds Idaho potatoes, peeled and cut into 1-inch pieces
1 yellow onion, diced
3 tablespoons Cajun spice mix
2 tablespoons Osem chicken soup mix
2 tablespoons ketchup
6 garlic cloves, peeled
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, onion, cajun seasoning, chicken soup mix, ketchup, and garlic. 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.