My “cholent” is either black-bean chili with habaneros or – special occasions – a duck and beef bacon (from the forequarter of the cow) cassoulet with white beans.
anuran
I prefer Bacalaitos fritons with a dip of Bagna Cauda on the side. Of course we must be sure it is served Saignant. Usually I like it with plenty of Ras el Hanout.