In my humble opinion, cholent is not unlike Cassoulet, except of course for the pork!
Wikipedia 'says': Cassoulet (from Occitan caçolet [kasuˈlet], French: [kasuˈlɛ]) is a rich, slow-cooked bean stew or casserole originating in the south of France, containing meat (typically pork sausages, pork, goose, duck and sometimes mutton), pork skin (couennes) and white haricot beans.
Goes to show ya, if the Jews invented fois gras, cassoulet via cholent is not such a far cry.
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