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Savory, sweet and smoky, this is winter’s go-to comfort food and tasty side dish. The truth is it’s summer-friendly too and a must-have at all barbecues. Pair with hotdogs, hamburgers, grilled chicken, roast turkey or in a warm dish all on its own.
1 teaspoon Gefen Canola Oil
1/2 pound pastrami, cut into bite-sized pieces
1 onion, diced
3 (15-ounce) cans navy beans, Great Northern beans, or white beans
3 tablespoons molasses
3 tablespoons Glicks Ketchup
1 tablespoon whole grain or Dijon mustard
1 teaspoon Tonnelli Worcestershire Sauce
1/4 cup brown sugar
1/4 teaspoon ground black pepper
1/2 teaspoon kosher salt
Preheat oven to 300 degrees Fahrenheit.
Heat oil in a large, ovenproof pot over medium heat. Add pastrami and cook until lightly browned, about six to eight minutes.
Pour off all but two to three tablespoons remaining oil (if there is no extra oil it’s okay, too). Add onion and cook, stirring occasionally, until softened, about five minutes. Add one can of beans with its liquid.
Drain and rinse the remaining beans, then add them to the pot. Add molasses, ketchup, mustard, Worcestershire sauce, brown sugar, pepper, salt and about half a cup hot water. Stir well.
Bake for 30 minutes, stir, and bake for another 20 to 30 minutes. Stir one more time and bake for approximately 15 additional minutes, until beans are thick and deep golden brown. Add water to adjust consistency, if needed. Serve warm.
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