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Beef and Beans

1 pound Dried pinto beans
6 cups Water
3 pounds Beef brisket or 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

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; 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.

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