Yield: 8 Servings
|1 pounds||Dried Pinto Beans|
|3 pounds||Beef Brisket Or Round Roast|
|½ cup||Dark Molasses|
|½ teaspoon||Ground Ginger|
|1||Whole Large Onion; Chopped|
|½ teaspoon||Dry Mustard|
|1||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