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Mom's Authentic Kosher Cholent Recipe

"This is a very filling and hearty stew. It cooks slowly overnight for a minimum of 10 to 15 hours or more on a very low flame."

By allrecipes · From Open Recipes · 11 ingredients
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Why it works: Kidney beans and beans match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and 364 recipes mention both. Both carry 2-isobutyl-3-methoxypyrazine, which smells green bell pepper, earthy. The science ↓

The recipe

8 to 10 servings
Prep40 min
Cook10 hr

Ingredients

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By allrecipes. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Kidney beans + beanstop 1% of all pairs
    Aroma overlapstrong
    Mentioned together364 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

  2. Onion + garlictop 1% of all pairs
    Aroma overlapstrong
    Mentioned together29,030 recipes

    Shared aroma: furaneol (caramel, strawberry).

  3. Onion + potatotop 2% of all pairs
    Aroma overlapstrong
    Mentioned together9,019 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Potato + garlictop 3% of all pairs
    Aroma overlapstrong
    Mentioned together4,512 recipes

    Shared aroma: furaneol (caramel, strawberry).

  5. Beans + barleytop 3% of all pairs
    Aroma overlapstrong
    Mentioned together106 recipes

    Shared aroma: 2,3-pentanedione (butter, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the kidney beans

How well each one fits the dish's main ingredients (onion, beans, barley, potato, mushroom, garlic, pepper):

  1. Lima beansbetter flavor fit
  2. Peanutbetter flavor fit
  3. Chickpeabetter flavor fit
  4. Kidney beansthe original

Fit is the average pairing score against onion, beans, barley, potato, mushroom, garlic, pepper. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).