Preparation / Directions:
1. 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.
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.
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