• 2 medium potatoes, peeled and cut into bite-sized chunks
• 2 medium onions, peeled, cut into bite-sized chunks
• 2lbs flanken, cut into 4 to 6 pieces
• 1/2 tablespoon coarse black pepper
• 3/4 cup barley
• 1 cup dried light red kidney beans
• 3 cups chicken or vegetable broth
• 2 tablespoons paprika
• 2 tablespoons honey
• 1 kishka 

 

Build the Cholent in a Slow-Cooker

Line bottom of slow cooker with potatoes and onions.

Arrange pieces of flanken around sides of crock pot, with bones on the outside.

Generously pepper meat.

Add barley and beans. Shake the pot a bit so some of the barley and beans fall into the spaces between the potatoes and onions.

Season with paprika and honey, and add broth to the pot.

Place kishka on top.

Pour in water to completely cover all ingredients.

 

Cook

Cook on low heat overnight, at least 8 hours.