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Title: Cattleman's Beef and Beans
Categories: Crockpot
Yield: 8 Servings

1lbDried pinto beans
6cWater
3lbBeef brisket or round roast
1lgOnion; chopped
1/2cDark molasses
2tsSalt
1/2tsGround ginger
1/2tsDry mustard
1/4tsPepper
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 on Auguy,, st 29, 199

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