Cattleman's Beef & Beans

      1 lb Dried pinto beans                   6 c  Water
      3 lb Beef brisket or round roast         1 lg Onion; chopped
    1/2 c  Dark molasses                       2 ts Salt
    1/2 ts Ground ginger                     1/2 ts Dry mustard
    1/4 ts Pepper                              1    Bay leaf

  1.  Rinse beans undeer 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 in remaining 
  fat in a  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.