Cattleman's Beef And Beans

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.

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.