Recipe(tried): Cattleman's Beef and Beans (using beef brisket or round, crock pot)

CATTLEMAN'S BEEF AND BEANS

1 lb dried pinto beans
6 cups water
1 (3 lb) beef brisket or round roast
1 large onion, chopped
1/2 cup dark molasses
2 teaspoons salt
1/2 teaspoon ground ginger
1/4 teaspoon ground black pepper
1/2 teaspoon dry mustard
1 whole bay leaf
Hot prepared mustard (optional)

Rinse beans under running water, place in a large kettle with 6 cups water and bring to boiling. Cover kettle and lower heat; cook 15 minutes. Turn off heat and let stand 1 hour.

Trim all excess fat from beef; brown meat on all sides in heated, trimmed fat in a large skillet.

Place meat in the bottom of the slow cooker. Add beans and the cooking liquid, along with remaining ingredients, except prepared mustard. Add more water, if needed to cover meat and beans.

Cover crock pot and cook on HIGH for 2 hours, stirring occasionally, 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.

Makes 8 servings