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Shabbos Cholent

Shabbos Chulent

Allow yourself 12 hours to soak the beans before making the cholent.

  • Duration
  • Cook Time
  • Prep Time
  • 6-8 ServingsServings


  • 2 pounds cholent meat or flanken
  • 1 onion, coarsely chopped
  • 2 tablespoons oil
  • 1 cup dried mix beans, soaked in water for 12 hours or more
  • 1/2 cup dry red wine
  • 1 package onion soup mix
  • 2 cloves of garlic, minced
  • 1 tsp Onion powder
  • 1 tsp pepper
  • 1 tsp salt
  • 1/2 cup whole berry cranberry sauce
  • 1/2 cup barley
  • 2 potatoes, peeled and cut in large chunks
  • water to cover



1 I like to mix small white navy beans and large red kidney beans or black beans, for eye appeal. Rinse the beans and soak them for 12 hours. The water should completely cover the beans, and then some.

2 After they have soaked, drain them.

3 Heat the oil in a saute pan, add the onion and cook it until soft and transparent.

4 Add the garlic and continue to saute for a minute or two, then remove it from the heat.

5 Turn your crock-pot on the high setting, and place a little oil, the meat, and the chopped onion inside, cooking it for around 30 minutes.

6 Then, combine the red wine, cranberry sauce and onion soup mix, and pour it over the meat mixture.

7 Finally, add water to cover, and cook the cholent on high for two hours.

8 Turn the crock-pot down to low and simmer for 6-7 hours.

9 After 6-7 hours have elapsed, turn the setting to warm, and serve when ready.

Special instructions

Allow yourself 12 hours to soak the beans before making the cholent.

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