My husband and his cousins used to savor the Alexander Rebbetzin’s cholent, so my grandmother called the Rebbetzin and got the recipe. When I got married, my grandmother helped me adapt it for a travel-size crockpot.
1. Soak beans in water overnight.
2. In the morning, put everything in the travel-size crockpot and add water to cover.
3. Cook on high until Shabbos, then turn down to low.