| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Crockpot, Casseroles | 8 | Servings | |
INGREDIENTS
| 1 | lb | Dried Pinto Beans |
| 3 | lb | Beef Brisket Or Round Roast |
| 1/2 | c | Dark Molasses |
| 1/2 | ts | Ground Ginger |
| 1/4 | ts | Pepper |
| 6 | c | Water |
| 1 | Whole Large Onion; Chopped | |
| 2 | ts | Salt |
| 1/2 | ts | Dry Mustard |
| 1 | Whole Bay Leaf |
INSTRUCTIONS
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@keyway.net> on Mar 8, 1998
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