There are many recipes for making cholent. Ingredients vary according to the geographic areas of Europe where the Jews lived and according to the preferences of the cook. The core ingredients of a traditional cholent are beans, usually a mixture of several kinds with varying size; grains, most commonly barley; and beef, usually shoulder, brisket, flanken, or any other fatty cut. Other common ingredients are sauteed onions and potatoes. The mixture is seasoned, mainly with salt, pepper, garlic, and spices (especially paprika), and water is added to create a stew-like consistency during overnight slow cooking.