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.
