Campfire Cholent

This cholent is a fan favorite for resident's of Washington Heights. I came up with the recipe only about a year ago, but it is already a big hit in the neighborhood if I should say so myself.
We named this the "Campfire" cholent at the Mt. Sinai shul cholent cook-off this past winter, due to one major ingredient... baked beans.

• 2 cans pareve baked beans
• 1 container of vegetable broth
• 3/4 cup of barley- you can make it more or less depending on preference
• Pearl or regular onion chopped into chunks
• salt
• black pepper
• cumin
• 1 log of frozen kishke
• "Shabbos" meat

In medium to large size crock pot, combine cut up meat chunks, baked beans, 3/4 cup barley, onion, vegetable broth and spices. Stir to combine. Drop in kishke in it's second outer layer. Turn the crockpot to low. Start the cooking process either thursday night or friday morning and let the cholent cook on low till right before shabbat. Then turn the crockpot to warm and enjoy campfire cholent all shabbos long!