This Southern-style cholent, with the sweet, smoky taste of New Orleans, won our shul's "Iron Blech" cook-off a couple of years ago. You can substitute honey if you don't have molasses in the house.
1Â½ lb flanken (with or without bones)
Â¾ bag "cholent beans" (mixed dried beans, rinsed)
4 large potatoes, peeled and cut into small chunks
Â½ cup pearl barley, rinsed
2 medium yellow onions, cut into chunks
1 (15 oz) can of tomato sauce
5 Tbsp onion soup mix
3 Tbsp dark molasses
6 good shakes of Liquid Smoke
2 pinch red pepper flakes
2 pinch salt (or to taste)
Combine all ingredients in slow cooker. Add enough water to barely cover. Cook on high 3-4 hours.
Turn down to "low" before Shabbat. Cook overnight.
Convince husband that cholent is NOT "what's for breakfast" on Shabbat morning.