A while back, I had the pleasure of eating cholent from R’ Meir Lipschitz of YU’s Toronto Kollel. It is very sweet and spicy.
Since then, I asked him for the recipe, which he kindly obliged, and have adapted it for my constant Shabbos cholent.
Here are the ingredients:
Quantities: N/A (the whole idea of Cholent is that you mix and experiment, sort of like a Mad Scientist without a course in High School Chemistry).
Beans (I personally don’t put this in)
Hot Paprika (or Regular Paprika and hot flakes)