Served as main course. Non-vegetarian dish.

1 pound Dried Pinto Beans

6 cups Water

3 pounds Beef Brisket or Round Roast

1 large Onion, chopped

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

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.

Serves: 8

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