Stewed Borlotti Beans

• 2 tablespoons extra virgin olive oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 teaspoon brown mustard seeds
• 1/2 teaspoon caraway seeds
• 1/2 teaspoon ground cumin
• 1 1/2 cups borlotti or other dried beans (about 10 ounces)
• 3 thyme sprigs
• 4 1/2 to 5 cups beef stock
• 1/2 pound pastrami, in one piece
• Salt
• pepper
• 1 tablespoon Dijon mustard

1. Heat the oil in a 3-quart saucepan.
2. Add the onion and garlic and saute on medium heat until soft.
3. Stir in the mustard seeds, caraway and cumin.
4. Cook a minute or so, then stir in the beans and thyme.
5. Add 4 1/2 cups stock, bring to a boil, then reduce to a very low simmer.
6. Cut pastrami into 6 pieces and add.
7. Simmer, stirring from the bottom occasionally to make sure the beans are not sticking, adding a little more stock as needed.
8. After an hour, season with salt and pepper.
9. Simmer another 45 minutes to an hour, until the beans are tender and the broth has thickened and reduced and is no longer soupy.
10. Scoop a half cup or so of the stew into a small dish, mix well with the Dijon mustard and stir back into the pot.
11. Thin with additional stock if needed before serving.

extra virgin olive oil, onion, garlic, brown mustard seeds, caraway seeds, ground cumin, borlotti, thyme, beef stock, pastrami, salt, pepper, mustard

Taken from cooking.nytimes.com/recipes/1014124 (may not work)