Cholent is the quintessential Jewish food. Jewish law prohits lighting a fire and cooking on the Sabbath. So how can an observant Jewish family eat a hot, nourishing meal on the Sabbath? Cholent, a slow-cooked, bean-barley stew, has been the answer for centuries. Legumes are not only suited for slow cooking and nutritious, they are also economical. While today there are a great variety of ethnic-influenced cholent recipes, this recipe is for traditional meat cholent.