Cattlemen's Beef and Beans

• pinto beans↗1 lb

  dired

• water↗6 cups
• beef brisket or 3 lbs round roast↗3 lbs
• onion↗1

  chopped

• dark molasses↗1⁄2 cup
• salt↗2 teaspoons
• ground ginger↗1⁄2 teaspoon
• dry mustard1⁄2 teaspoon
• pepper↗1⁄4 teaspoon
• bay leaf↗1

Step-by-step instructions

1. 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. 2

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

3. 3

   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; cover.

4. 4

   Cook on high for 2 hours, stir beans adding more liquid if needed to keep beans and meat covered.

5. 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. 6

   Remove meat to a carving board and cut into slices; spoon beans around beef on a platter.