24 hour slow cooked Chamin/Cholent Recipe. 
A classic overnight cooked meat and bean dish perfect for Shabbat lunch. This hearty recipe is made in a 7-quart crockpot but can also be prepared in a large pot and cooked overnight in the oven at 225°F. for a minimum of 12 hours. Recipe yields about 8 servings INSTRUCTIONS PINNED IN COMMENTS BELOW ⬇️ Ingredients: * ½ cup each of dried beans: kidney beans, garbanzo beans, and white beans. * 2 ½ pounds beef stew meat (I used boneless short ribs) * ¼ cup oil * 2 large onions, chopped, plus 1 whole large onion * 2–3 sweet potatoes, peeled * 2–3 golden potatoes, peeled * 1 whole garlic head, outer layers removed but left intact * 8 boiled eggs, peeled (prepared the next morning; see instructions below) * 2 teaspoons paprika * 2 teaspoons salt * 1 teaspoon black pepper * 2 tablespoons chicken consommé * Drizzle of honey or maple syrup * A few bay leaves Via @sivanskitchen #reels #sivanskitchen #instagram #instagood #easy #shabbat #easyreci...