Cattlemen'S Beef And Beans

• 1 lb dired pinto beans
• 6 cups water
• 3 lbs beef brisket or 3 lbs 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

1. 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.
2. Trim all excess fat from beef; brown meat on all sides in remaining fat in a large skillet.
3. 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.
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 a platter.

pinto beans, water, beef brisket, onion, dark molasses, salt, ground ginger, dry mustard, pepper, bay leaf

Taken from www.food.com/recipe/cattlemens-beef-and-beans-368464 (may not work)