Beans and lentils take up a lot of salt. I add 1 tbsp according to the recipe, but I always taste for seasoning at the end of the cooking, and add another large pinch or two of salt. Check for pepper again too.
At three hours of cooking the meat rises to the top of the dish and is brown and crunchy like a cassoulet. At 4 hours of cooking the meat falls apart and melts into the beans, the marrow falls out of the bones and everything macerates together.|
I serve left over cholent with a BBQ. It’s very heavy, but delicious as a base under grilled lamb chops. You don’t need much!
Leftovers freeze well. Add a bit of extra water when re-heating in the oven.