1 lb dried pinto beans
6 cups water
3 lbs. beef brisket or round roast
1 large onion, chopped
1/2 c dark molasses
2 tsp. salt
1/2 tsp ground ginger
1/2 tsp. dry mustard
1/4 tsp. pepper
1 bay leaf

1. Rinse beans under running water, Place in a large kettle with water. Bring to boiling; cove kettle; lower heat; cook 15 minutes; let stand 1 hour.
2. Trim all fat from beef; brown meat on all sides in remaining fat in large skillet.
3. Place meat in bottom of the slow cooker; add beans and liquid, onion, molasses, salt, ginger, mustard, pepper and bay leaf. Add more water if need 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 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.