2-3 marrow bones or 2 lamb riblets (slice along bone and freeze the rest)
4-5 red potatoes, sliced in quarters
½ cup pinto beans
½ cup Great Northern beans
½ cup kidney beans
½ cup baby lima beans
¼ cup barley
Onion powder, medium sprinkle
Garlic powder, light sprinkle
Seasoning salt, heavy sprinkle
Salt, heavy sprinkle
Paprika
Black pepper
½ cup caramelized onions (or 2 frozen cubes)
½ cup ketchup
Honey, a drizzle (about 5 teaspoons)
1 package cheek meat and 1 package flanken (or any cheaper meat you like)
2 polish sausages
Kishke, optional
Instructions
Combine all beans and barley together and rinse in a strainer.
Place the 2-3 riblets or beef bones on the bottom of the pot. Add ½ of the potatoes and cover with ½ of the beans mixture. Add rest of potatoes and rest of beans mixture.
Add all spices, onion, ketchup, and honey. Cover with water 3 inches above the cholent. Cook on high for 4 hours.
Turn heat to low. Add meat. Water should just cover at this point.You can also add kishke wrapped in parchment at this point, sliced or whole, (and potato kugel, wrapped in parchment if you have leftover from Friday afternoon).
Recipe by Between Carpools at https://betweencarpools.com/kleiman-cholent/