You only need a little– probably about a tablespoon. I thought my husband used the fancy stuff, like Grey Poupon, but then I asked him and he clarified that actually, even the cheap Heinz kind will do. He also uses a lot of ketchup (I think about half a cup), barbecue sauce, and lots of seasonings. He says the key to a good cholent is good sauces and seasonings, and if you know how to do that you can use any legumes/vegetables/starches you want. And don’t forget the pareve kishke.
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