Cattleman's Beef and Beans

1	lb.	dried pinto beans
6	c.	water
3	lbs.	beef brisket or round roast
1	lg.	onion, chopped
½	c.	dark molasses
2	tsp.	salt
½	tsp.	ground ginger
½	tsp.	dry mustard
¼	tsp.	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 hours.

    

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 platter.