Ingredients Jump to Instructions ↓

  1. Beef and Beans

  2. 1 pound dried pinto beans

  3. 6 cups water

  4. 3 pounds beef brisket or round roast

  5. 1 onion, chopped

  6. 1/2 cup dark molasses

  7. 2 teaspoons salt

  8. 1/2 teaspoon ground ginger

  9. 1/2 teaspoon dry mustard

  10. 1/4 teaspoon pepper

  11. 1 bay leaf

  12. Rinse beans under running water, place in a large kettle with water,

  13. bring to boiling, cover kettle, lower heat, cook 15 minutes, let

  14. stand 1 hour. Trim all excess fat from beef, brown meat on all

  15. sides in remaining fat in a large skillet. Place meat in the bottom

  16. of the slow cooker, add beans and liquid, onion, molasses, salt,

  17. ginger, mustard, pepper and bay leaf. Add more water if needed to

  18. cover meat and beans. Cook on high for 2 hours, stir beans, adding

  19. more liquid if needed to keep beans and meat covered. Turn heat

  20. control to low and cook for 8 hours, or until beans are very tender

  21. and liquid is absorbed. Taste and season with a spoonful of hot

  22. 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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