Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Crockpot Casseroles
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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
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.
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.
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.
Remove meat to a carving board and cut into slices; spoon beans
around beef on platter.
