Cholet, Yummy Jewish beef & beans

Cholent is a traditional Jewish stew simmered overnight, for 12 hours or more, and eaten for lunch on the Sabbath. Cholent was developed over the centuries to conform with Jewish religious laws that prohibit cooking on the Sabbath. The pot is brought to boil on Friday before candle lighting, and kept on a hotplate, or placed in a slow oven or electric slow cooker until the following day. This is a fabulous  recipe for winter time.

1.  Soak the beans in water to cover overnight. Preheat the oven to 350 degrees.
2.  Drain the beans and place them in a large clay bean pot with the meat, potatoes, onion, salt, and pepper.
3. Add enough water to just reach the top of the ingredients, about 1 1/2 cups. Cover the pot tightly, first with a piece of aluminium foil, then with the lid of the pot.
4. Bake for 30 minutes. Reduce heat to 200 degrees and bake for 10 hours or more.
5. Serve the cholent in soup plates, adding a little hot chicken broth, if you wish.