Title: Cattleman's Beef & Beans
Categories: Crockpot Casserole
Yield: 8 Servings
| 1 | lb | Dried pinto beans |
| 3 | lb | Beef brisket or round roast |
| 1/2 | c | Dark molasses |
| 1/2 | ts | Ground ginger |
| 1/4 | ts | Pepper |
| 6 | c | Water |
| 1 | lg | Onion; chopped |
| 2 | ts | Salt |
| 1/2 | ts | Dry mustard |
| 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
inremaining fat ina large skillet. 3. Place meat in the bottom of the
slow cooker; add beans and liquid, onion, mollasses, 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.