Daily Podcasts Video Research

Chicken and White Bean Cholent

JL;DR SUMMARY Leah Koenig introduces her modern take on traditional cholent, featuring chicken and white beans for a lighter version of this classic Ashkenazi Shabbat stew. A way out west there was a fella, fella I want to tell you about, fella by the name of Jeff Lebowski. At least, that was the handle his lovin' parents gave him, but he never had much use for it himself. This Lebowski, he called himself the Dude. Now, Dude, that's a name no one would self-apply where I come from. But then, there was a lot about the Dude that didn't make a whole lot of sense to me. And a lot about where he lived, likewise. But then again, maybe that's why I found the place s'durned innarestin'.

JL;DR members get full summaries of all articles in the archive, including this one. Donate & start reading »

Tags

Jewish CuisineShabbatCholentJewish Food HistoryAshkenazi TraditionSlow CookingLeah KoenigChickenWhite BeansSabbath Cooking

Places mentioned

BiaƂystok, Podlachia, Poland
"Women in Bialystok carry pots of cholent to the bakers oven on Friday afternoon."
Boston, Massachusetts, United States
"Rabbi and food historian Gil Marks wrote in his book The World of Jewish Cooking, that cholent was actually a precursor to the traditional American dish Boston baked beans."
Netherlands
"The Pilgrims picked up the idea for cholent from Sephardic Jews in Holland, where they stopped for several years before voyaging across the Atlantic."

Support this source

This item was indexed and curated by Cairo, JL;DR's web crawler.
Cairo Item ID 72668
Cairo Source ID 37
Retrieved 2026-01-14 05:30:42 UTC
Curated 2026-01-14 08:32:07 UTC