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Old 05-29-2010, 07:45 AM
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Default BEANS & BEEF

BEANS & BEEF

1 lb. dried Pinto beans
6 c. Water
3 lb. Beef Brisket of round roast (pref)
1 large Spanish or Bermuda Onion, roughly chopped
1/2 c. Molasses
2 tsp. Salt
1/2 tsp. Ginger
1/2 tsp. ground Ginger]
1/2 tsp. dry Mustard
1/4 tsp. Black pepper
1 Bay leaf

Rinse beans under running water, place in a large kettle with
water and bring to a boil: cover kettle and lower heat; Cook for 15
minutes. Remove from heat and let stand, covered, for 1 hour.
Trim all excess fat from beef; Place fat in a skillet and and brown the beef on all sides in the skillet.
Place meat on 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 beans and meat. Cover.
Cook on high for 2 hours, stir beans and check liquid for cover.
Turn cooker to low and cook for 8 more hours or until liquid is
absorbed. Taste and season with a spoonful of Hot prepared
mustard (opt). Remove meat to a carving board and cut into
slices: spoon beans around beef on platter and serve.
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