Cattleman's Beef and Beans

Course : Casseroles
Serves: 8
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1 pound dried pinto beans
3 pounds beef brisket or round roast
1/2 cup dark molasses
1/2 teaspoon ground ginger
1/4 teaspoon pepper
6 cups water
1 whole large onion -- chopped
2 teaspoons salt
1/2 teaspoon dry mustard
1 whole bay leaf

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 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.

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