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Beef and Beans

1 pound dried pinto beans
6 cups water
3 pounds beef brisket or round roast
1 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. 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.


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