On Mon, 13 Jul 2015 13:57:25 -0700 (PDT), Helpful person
> wrote:

>Sorry to disagree with everyone but traditionally cholent
>is put in the oven on Friday before sundown. It cooked all night and was ready to eat the next day. That way a hot cooked meal could be had on shabbos without breaking any of the Jewish laws.
>
>It is cooked at a low temperature in a very tightly sealed roasting pot. I've always made it with a large number of butterbeans (large limas) which add a great taste and thicken the gravy.
>
>http://www.richardfisher.com


Except, of course, cholent is not the same as making a brisket. I
never put a brisket in my cholent. And I never put beans in with my
brisket.