More of a hamin than a chulent.

But what’s the difference, really?

Ingredients:

Beans: I use brown, white and black beans for a variety of color. But any will do. 1/2 cup of each. Total 1 1/2 cups.
Flanken: That’s beef short rib to the Koreans. 2-4 strips.
Small Onions: Not pearl onions, but small ones. Peeled, left whole. 6-8 of them.
Whole Cloves of Garlic: Save some trouble, buy the peeled ones.
Hawaiiaj: Store bought is fine. If you have some from Israel, that is better.

Method:

Soak beans over thursday night.
On friday, cut the flanken up so you have meat and bone in each chunk.
Put that at the bottom of the crock pot.
Strain the beans, put them on the flanken.
Put the onions and garlic on top of that. You can add more onions and/or garlic if you have space.
Mix water with 4 tablespoons of hawaiiaj.
Pour into the crock pot.
Set crock pot to high.
Once it boils, turn it to low.
Taste the chulent on Friday night at around midnight.
Like we say in davening:
טועמיה חיים זכו

That’s it. That’s my whole method.
By shabbos lunch, you can take the garlic and spread it on challah like it was butter.

Modifications:

Lately, I’ve been adding marrow bones.
That’s pretty good too and provides goodness to spread on challah.
Sometimes I go 50/50 with flanken and lamb stew meat.