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Post by JJ Judkins on Dec 14, 2002 0:56:03 GMT -6
MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: CATTLEMAN'S BEEF & BEANS Categories: Crockpot, Casseroles Yield: 8 Servings 1 lb Dried pinto beans 6 c Water 3 lb Beef brisket or round roast 1 lg Onion; chopped 1/2 c Dark molasses 2 ts Salt 1/2 ts Ground ginger 1/2 ts Dry mustard 1/4 ts Pepper 1 Bay leaf 1. Rinse beans undeer 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. MMMMM
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