Wednesday, November 4, 2009

Beef and Beans

One of the dishes I like to make is a variation of "Boston Baked Beans" (I add barbecue sauce for extra flavour). After pre-soaking the beans over night, I cook the dish in an oven for several hours. This dish is similar except it is cooked in a crock pot and instead of having the meat cut into small pieces, it is cut after it is cooked.


  • 1 Lb. dried navy beans

  • 6 Cups water

  • 3 Lbs. beef brisket or round roast

  • 1 Large onion (chopped)

  • 1/2 Cup molasses

  • 2 Tsp. salt

  • 1/2 Tsp. ground ginger

  • 1/2 Tsp. dry mustard

  • 1/4 Tsp. pepper

  • 1 Bay leaf

Rinse beans under running water, place in a large kettle with water, bring to boiling. Cover kettle, lower heat, cook 15 minutes, then let stand 1 hour.

Trim all excess fat from beef. Brown meat on all sides in a large skillet.

Place meat in the bottom of the crock pot. Add beans and liquid, onion, molasses, salt, ginger, dry mustard, pepper and bay leaf. Add more water, if needed to cover meat and beans then 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.

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