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    Serves 6

    ½ lb pastrami, cut into 1/2-inch pieces
    1/2 medium white onion, finely chopped
    2 cloves garlic, finely chopped
    Salt and freshly ground black pepper
    4 cups pinto beans or kidney beans, soaked overnight, drained

    Heat a 5 quart pot over medium-high heat. Add the pastrami and cook
    for 5 minutes. Add the onion and saute until beginning to soften and
    become translucent, about 5 minutes. Add the garlic and saute until
    fragrant, about 1 minute. Season with salt and pepper. Add the beans
    and 5 cups water to the pot, stirring to combine. Bring the beans to a
    boil, reduce the heat and cover. Cook over medium-low heat until the
    beans are tender, about 2 hours. Adjust the seasoning, if necessary.