Title: Cattleman's beef and beans
 Categories: Crockpot, Casseroles
      Yield: 8 Servings
 
      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
 
  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.