Over the years I’ve refined this cholent recipe. I used to overnight soak the beans, pre-boil the ingredients and often cooked it in the oven. Now I always use a slow cooker, and I only give the beans a quick soak. If I’m in a hurry I skip the soak entirely– the quick soaked beans are easier on digestion, but the slow cooking process will fully cook the raw beans. Remember, this dish cooks overnight, which requires some forethought. The traditional way is to start the cooking on Friday before sundown so that the pot cooking before Shabbat begins. Enjoy!
See the full post:http://toriavey.com/toris-kitchen/2016/04/cholent/#c7T1cObTRIlgc2KB.99