Ok here is my recipe, I do have the exact measurements (someplace, we are still unpacking I will try to post them at a later date)
I use a crock pot: I precook my “cholent mix” (1) l lb of the dry mix. Then I put that in the fridge over night to keep fresh. Early am (depnding on the time of the year, I do the following). I cut up one whole vadalia onion (you can use any but vadalia is sweeter) and potatoes about 4-6, it depends on the size. I usually cut them in bit size pieces. Again, I have used the baby potatoes, wash them, really scrub them with a vegetable brush and put them in (no precooking for the potatoes). I but the uncooked potatoes and onion on the bottom first, next the meat. Again it depends on the amount of guests coming etc. My husband loves alot of meat. So, I put 2 packages of “shabbos meat” in approximately 1-2 pounds. It depends on how many are coming for lunch and if we are going to have some on Friday evening, or have bochurs stop buy (especially in the winter). Then the spices: (again, I can post the actual measurements when I locate this recipe) salt, papricka both sweet and regular, onion powder, garlic powder, pepper (either black or white) tumeric (little), cummin, cayenne pepper, chilli powder at times cajun spice (little, and sometimes I forget and it doesn’t change the taste, not that I notice, & red pepper flakes. I mix these together in a bowl and sprinkle over the meat. I add the beans and rinsed dried barley about 1/3 cup (some times give or take, more or less. I put in 2-4 marrow bones (again depends on the size of your pot. Next I pour in ketucp (about 1/4 cup again give or take), mustard a few squirts (about1/4 cup, maybe, if that), honey (will offset the spicey spices, about 1/4 cup or so. I next place a full kishka on top, opened, not spliced, etc. Then I put in 1 bottle of beer (the alcohol cooks out) the richer the beer the better (heavy dark, but not a bitter one). I have also used 2 bears and have varied from coor lite to stouts, etc. Again, I have also just used plain old water. The recipe I had initially siad to cover the who amount of ingredients, but I have found that this could lead to, too wately of a cholent. Next I put in 2 whole elephant garlic cloves (this is a larger type of garlic, normally come in a net wrapping. I leave them whole, they are just peeled. You can also use regular sized garlic too about 4- 6 cubes. AGAIN LEAVE THEM WHOLE, MINCING, CHOPPING AND PRESSING COULD LEAVE A BITTER GARLIC TASTE. I put my cholent up on Friday moring (from mid-September to the begining of June) at 7:30 a.m., set it on “high cook, I believe 4 hours), without the tin foil on the base or the balls of tin foil. Come home from school, mix it (somewhat)and set it for another “high cook, 4 hours). Again, the times may vary depending on how late or early Shabbos starts. I adjust the liquid right before Shabbos (about 1 – 1/2 hours before.) Aain not too much, you don’t want it too loose or to dried out by lunch time. Mix it, the kishka normally breaks apart and thickens or is starting too. I now take out the pot, and put in round tin foil balls, and balance the crock pot so that it looks even, not slanting. Then I lower the temp. on the crock pot to the longest time (I think 10 hours).
Sounds so long and a little too much ingredients but you will get it down to a science. And I get it up in the am in less that 1/2 hour, 15 minutes if I had already peeled my onion and potatoes (and soak them overnight in the fridge making sure they are completely covered with cold water, or the potatoes have a tendency to turn color.
Here are the basic ingredients, then you can go back to review this post for the order and proximatey of the amount of spices.
onion
potatoes
meat
salt, sweet paprika, reg. paprika, onion powder, garlic powder, black or white pepper, cumin, tumeric, chilli powder, cayenne pepper, cajun seasoning & red peper flakes (only about 1/8 or less)
chulent mix beans
barely
marrow bones
kiska
beer or beer(s)
whole peeled garlic (keeping it whole makes it sweet, turns the garlic “green”, but once mixed you don’t see the green garlic.
ketuch
mustard (I prefer the “deli” mustard, I gues that is what it is called, NOT THE YELLOW ONE. Noting happens if you use the yellow one, I prefer the “golden” one.
honey
Thats it, again sounds like a lot of stuff, but it really does get very easy to put up. Once you get the spices, in your house the rest falls into place.