1 lb. dried pinto beans
6 cups water
3 lbs. beef brisket or round roast
1 lg. onion, chopped
1/2 cup dark molasses
2 tsp. salt
1/2 tsp. ground ginger
1/2 tsp. dry mustard
1/4 tsp. 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 hours.

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.

Submitted by: Tom Hausherr