Beef and Beans
Cooking MethodSlow Cooker
Ingredients
- 1 pound dried pinto beans
- 6 cup water
- 3 pound beef brisket or round roast
- 1 onion, chopped
- 1/2 cup dark molasses
- 2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/2 teaspoon dry mustard
- 1/4 teaspoon pepper
- 1 bay leaf
Instructions
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. Trim all excess fat from beef, brown meat on all sides in remaining fat in a large skillet. 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. Cook on high for 2 hours, stir beans, adding more liquid if needed to keep beans and meat covered. 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. Remove meat to a carving board and cut into slices, spoon beans around beef on platter.