Instructions: Cholent is a terrific way to serve a hot meal on a cold winter Shabbat. It is easy to make and even easier to keep warm. Once youve got the basic recipe down, experiment and enjoy!

"The proverbial expression, what you put in, you get out applies very much to cholent. Cholent planning comes AFTER the choice of ingredients, not before it. That is, create your cholent based on what is fresh and available."

[Available from the USCJ Book Service. See our web site at http://www.uscj.org

Preface:
Cholent is kept warm all Shabbat from before sunset until eaten for Shabbat lunch. It may be made in a crock pot, a heavy pot set on stove top or in the oven. Prior to Shabbat, oven temperature should be reduced to 200-250 F. Hints to soften beans for easy digestion: Beans should be picked over and rinsed with cold water. They may be prepared for cooking by either soaking for 4 hours; soaking overnight, or pre-boiled for 5 minutes and then allowed to stand covered for one hour. Follow preparation by rinsing beans with cold water.

Optional: A small slice of seaweed may be added as a natural tenderizer.

Water or liquid level should be high enough to cover all ingredients and no higher than within an inch of the top of the pot.

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