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Title: Cattleman's Beef and Beans
Categories: Crockpot
Yield: 8 Servings
| 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 | ts | Salt |
| 1/2 | ts | Ground ginger |
| 1/2 | ts | Dry mustard |
| 1/4 | ts | Pepper |
| 1 | Bay leaf |
1. Rinse beans undeer running water, place in a large kettle with water; bring to boiling; cover kettle; lower heat; cook 15 minutes; let stand 1 hour. 2. Trim all excess fat from beef; brown meat on all sides in remaining fat in a large skillet. 3. 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. 4. 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.
NOTE: Had this 5-9-96. Substituted a jar of barbeque sauce for the last 6 ingredients. Excellent recipe, leftovers tasted even better than the first day. Lynn Thomas dcqp82a@prodigy. com
Posted to MM-Recipes Digest V4 #10 by Dean Powers previous next