 In modern Israel, this filling dish, in many variations, is still eaten on the Sabbath day, not only in religiously observant households, and is also served in some restaurants during the week.The basic ingredients are meat and beans or rice simmered overnight on a hotplate or "blech", or placed in a slow oven.Ashkenazi "cholent" usually contains meat, potatoes, barley and beans, and sometimes kishke, and seasonings such as pepper and paprika.