This is a European delicacy which enabled religious Jews to prepare a warm Shabbat meal without violating the prohibitation against cooking on Shabbat, since the dish is prepared on Friday and slow cooks on a low flame or warm oven until Shabbat lunch. I use a teflon coated pot and the meat and beans are always soft and tender. The aroma of cholent fills the house as we enter coming home from shul! 1 c. kidney beans 1 c. navy beans 1 c. yellow or green peas 1 c. barley 4 lb. flanken or brisket (with bones, if possible) 2 onions, sliced 1 tsp. salt 1/4 tsp. black pepper 4 potatoes

Boil all beans in a separate pot for 5 minutes, then drain and rinse beans. Doing so enables them to be digested in an "easier" manner for each one's stomach!

Arrange in a crock pot layers of meat, onions, beans and barley. Add a 1/2 cup water. Cover tightly. Cholent needs to cook slowly, if used for next day, set crock pot on lowest setting, it will be done within 24 hours. If using a heavy saucepan or Dutch oven, cover tightly and bake for 24 hours at 200 degrees or set at 350 degrees and it will be ready in 3 hours. Serves 8-10.