Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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

Preparation:

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.