Cattleman’s Beef & Beans<\/p>\n
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1 lb. Dried pinto beans<\/p>\n
6 c Water<\/p>\n
3 lb. Beef brisket or round roast<\/p>\n
1 lg. Onion; chopped<\/p>\n
1\/2 c Dark molasses<\/p>\n
2 tsp. Salt<\/p>\n
1\/2 tsp. Ground ginger<\/p>\n
1\/2 tsp. Dry mustard<\/p>\n
1\/4 tsp. Pepper<\/p>\n
1 Bay leaf<\/p>\n
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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<\/p>\n
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platter.<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n