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    Stewed White Beans & Tomatoes with Pastrami


    Pastrami was introduced into the United States during the second half of the 19th century by Romanian-Jewish immigrants. Today, there are countless delicious ways to serve Nations Best® Pastrami. This hearty recipe is exceptionally flavorful.


    • 12 oz dried white kidney beans
    • 4 oz Nations Best® Bottom Round Pastrami, cut into 1/2″ dice
    • 3 Tbsp olive oil
    • 2 onions, slivered
    • 1 green bell pepper, seeded and cut into ¼” dice
    • 1 Tbsp tomato paste
    • 2 medium-size tomatoes, cut into 1/2″ dice
    • 4 c beef broth
    • Salt & freshly-ground black pepper, to taste


    1. Rinse the beans and soak overnight covered in cold water.
    2. Drain and rinse the beans and place them in a large heavy pot. Add cold water to cover the beans by 1 inch. Bring to a boil, skimming off any foam that rises to the top. Reduce the heat, and simmer, uncovered, stirring once or twice, until the beans are just tender but not mushy, 30 minutes. Drain. Set aside.
    3. Heat the oil in a large heavy pot over medium heat. Then add the pastrami and sauté for 1 minute. Add the onions and bell peppers, and cook, stirring, for 5 minutes. Add the reserved beans, the tomato paste, tomatoes, and broth. Bring to a boil, reduce the heat, and simmer until the beans are very tender but not mushy, 30 minutes. Season with salt and pepper. Serve.