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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.