Cattlemans Beef and Beans
- Cattlemans Beef and Beans Author: BigOven Cooks Recipe Type: Main Dish Total Time: 2:00
Prep time:
Cook time:
Yield: 8 Servings
Serving size: 8
Calories per serving: 704
Ingredients:
Cook time:
Yield: 8 Servings
Serving size: 8
Calories per serving: 704
6 cups water
1 pound Dried pinto beans
1/2 cup Dark molasses
2 teaspoons salt
1/2 teaspoon ground ginger
1 large onion chopped
1/2 teaspoon dry mustard
1/4 teaspoon pepper
1 bay leaf
3 pounds beef brisket Or Round Roast
Directions:
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 inremaining fat ina large skillet.
3. Place meat in the bottom of the slow cooker; add beans and liquid, onion, mollasses, 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. Posted to recipelu-digest by "Diane Geary" on Mar 8, 1998
Source: bigoven.com
2. Trim all excess fat from beef; brown meat on all sides inremaining fat ina large skillet.
3. Place meat in the bottom of the slow cooker; add beans and liquid, onion, mollasses, 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. Posted to recipelu-digest by "Diane Geary" on Mar 8, 1998
Source: bigoven.com