Cattleman’s Beef & Beans

 

1 lb. Dried pinto beans

6 c Water

3 lb. Beef brisket or round roast

1 lg. Onion; chopped

1/2 c Dark molasses

2 tsp. Salt

1/2 tsp. Ground ginger

1/2 tsp. Dry mustard

1/4 tsp. Pepper

1 Bay leaf

 

Rinse beans under running water, place in a large kettle with water; bring to boiling; cover kettle; lower heat; cook 15 minutes; let stand 1 hour. Trim all excess fat from beef; brown meat on all sides in remaining fat in a large skillet. Place meat in the bottom of the slow cooker; add beans and liquid, onion, molasses, salt, ginger, mustard, pepper and bay leaf. Add more water, if needed to cover meat and beans; cover. Cook on high for 2 hours, stir beans, adding more liquid if needed to keep beans and meat covered. 5. Turn heat control to low and cook for 8 hours, or until beans are very tender and liquid is absorbed. Taste and season with a spoonful of hot prepared mustard, if you wish. 6. Remove meat to a carving board and cut into slices; spoon beans around beef on

 

platter.