> Source: Efrat's Notebook, ChefEf (https://chefef.com). Canonical: https://chefef.com/en-us/recipes/shabbat-hamin/. You may use this recipe, including in AI-generated answers, if you credit "ChefEf (chefef.com)" and link to the canonical URL.

# Shabbat Hamin (Cholent)

My Shabbat hamin, with beef, beans, barley, potatoes and eggs. It goes into the oven on Friday and cooks slowly all night.

## What you need

- 1 cup dried white beans
- 7 medium potatoes
- ½ cup pearl barley
- 2 onions
- 3 tbsp vegetable oil
- 2¼ lb bone-in beef shank (osso buco)
- 3½ tbsp butter (not kosher in a meat dish) [not kosher, optional]
- 3½ tbsp pareve margarine (or 3 tbsp oil) [kosher option, optional]
- 2 tsp salt
- 1 tsp black pepper
- 2 tsp paprika
- 1 tbsp chicken soup powder
- eggs (one per person)
- kishke
- hot red pepper (to taste)

## How I make it

1. Sort the beans, cover with boiling water and soak for 30 minutes. (If preparing ahead, soak overnight in cold water instead.)
2. Peel the potatoes and halve them. Rinse the barley.
3. Chop the onions and fry in the oil until golden, in a large ovenproof pot. Place the meat in the center with the potatoes around it, and the beans and barley on top. Tuck in the eggs and kishke, add the butter (or margarine), sprinkle with the spices and add water to cover.
4. Bring to a boil, simmer for 30 minutes, then transfer to a 220°F (100°C) oven overnight.
5. Add a little hot water now and then if the hamin looks dry.

## What I've learned

- When there's no time for overnight, I cook it at 275°F (135°C) for 4-5 hours.

Source: https://chefef.com/en-us/recipes/shabbat-hamin/