Food Styling by Mindy Rubin
Photography by Hudi Greenberger

No, this is not cholent! One of the most popular side dishes served at barbecues across America is baked beans. To add that extra touch, I put in some grilled pastrami bits. I cheated a bit with this recipe as I used store-bought pastrami and canned beans, but the outcome is just heavenly. This keeps well in the fridge for 3–4 days as well, so you can enjoy the leftovers too.

SERVES 10–15

• 3 Tbsp olive oil
• 2 Spanish onions, diced
• 1 carrot, diced
• 1 stalk celery, diced
• 1 green pepper, diced
• 3 16-oz (450-g) cans baked beans
• ½ cup crushed tomatoes
• ¼ cup brown sugar
• 2 ½-inch (1-cm) thick chunks pastrami, diced
• 5 Tbsp honey
• 2 Tbsp Cajun spice
• 1 Tbsp garlic powder
• ½ Tbsp salt
• ½ Tbsp black pepper, or to taste

In a medium pot, heat olive oil. Add onions and sauté for 5 minutes. Add remaining diced vegetables and sauté for another 10 minutes on a medium-low flame.

Add canned beans, crushed tomatoes, and remaining ingredients and bring to a simmer. This delectable dish is ready to be served.

(Originally featured in Family Table, Issue 799)