| | Directions | | 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 hours. 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; cover. 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. |
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| Ingredients | | - |  | 1 pound dried pinto beans |
| - | | 6 cups water |
| - | | 3 pounds beef brisket or round roast |
| - | | 1 onion, chopped (large) |
| - | | 1/2 cup dark molasses |
| - | | 2 teaspoons salt |
| - | | 1/2 teaspoon ground ginger |
| - | | 1/2 teaspoon dry mustard |
| - | | 1/4 teaspoon pepper |
| - | | 1 bay leaf |
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