1 lb white beans (I used Navy)
1 large onion, chopped
1/2 cup Ketchup
1 cup brown sugar
2/3 cup Honey Bourbon (or regular Bourbon)
1 Tbl granulated garlic
2 Tbl vinegar
6 cups water (plus more if necessary)
2 heaping Tbl Dijon Mustard
salt and pepper to taste
1 cup pastrami fat back, cubed (optional)
Soak the beans with water to cover overnight and then drain. Preheat the oven to 350. In a heavy duty oven safe pot (Le Crueset is my fave) brown the pieces of pastrami until the fat renders out. Remove the pastrami and drain all but 3 Tbl of the fat. Alternatively, if you are not using the pastrami, heat 3 Tbl olive oil. Saute the onion in the fat or oil until translucent and add the bourbon. Let the bourbon cook for 2 minutes to release the alcohol and add the beans. Add the brown sugar, ketchup, mustard, garlic, vinegar and water to the pot and mix well. Bring to a boil and transfer to the oven. Bake covered for about 3-4 hours checking every 45 minutes if more water is needed until the beans are tender. Leave the lid open for the last half an hour to allow some liquid to evaporate.
Yes, it looks like Chulent but Chulent only wishes it could taste this good!