cattleman's beef and beans

Categories
Crockpot
Casseroles
Yield
8 Servings
MeasureIngredient
1 pounds Dried Pinto Beans
3 pounds Beef Brisket Or Round Roast
½ cup Dark Molasses
½ teaspoon Ground Ginger
¼ teaspoon Pepper
6 cups Water
Whole Large Onion; Chopped
2 teaspoons Salt
½ teaspoon Dry Mustard
Whole Bay Leaf

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.

Posted to recipelu-digest by "Diane Geary" <diane@...> on Mar 8, 1998

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