Yield: 6 servings
|1 pounds||Navy or kidney beans|
|3 pounds||Brisket of beef|
|¼ cup||Brown sugar|
|2 cups||Boiling water|
|Or to cover|
Wash, pick over beans, discard any stones, cover with cold water, and let soak overnight.
Drain the beans, put them in a saucepan, and cover with fresh water.
Heat slowly and cook just below the boiling point until the skins burst about a ½ hour. When done, drain the beans and put them in a large 6 qt casserole with a lid. Add the brisket of beef and the onion. Mix the mustard, salt, brown sugar, molasses, and water and pour over the beans. Cover and bake slowly in a preheated 225 degree oven for 8 hours, uncovering the casserole the last hour so that the meat and beans will brown.
Recipe By : "Jewish Cooking in America" by Joan Nathan From: Dan Klepach Date: 06-19-95 (159) Fido: Cooking