We ALWAYS make cholent on the stove top. We first fry some onion and garlic, then put the meat in and let it cook for a few minutes until it browns. Then add the potatoes, sweet potatoes, and beans (and barly if you like. ) We like canned beans in tomato sauce, but when we use raw beans, we soak them over night, and sometimes even cook them first too, but they should at least be soaked overnight. We then add some salt, paprika, and garlic powder, add water so it’s just covered, and cook for about an hour or so. I don’t like it cooked too much before we put it up on the blech, but cooked enough so there’s no halachic problem. Yummy!
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