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2 1/2 lb beef brisket 1 lb dried navy or lima beans
2 ea slices bacon 1/4 c maple syrup or molasses
3/4 ts salt 1/2 c lightly packed brown sugar
1/2 ts freshly ground black pepper 1/2 ts dry mustard
2 c water
6 servings
Soak beans in water overnight. Drain the beans. Brown the fat side of the
brisket in a Dutch oven or heavy skillet over medium-high heat. Add the
bacon or oil, and brown the other side. Add the salt, pepper, water and
beans. Reduce heat to medium, and cook, covered for 2 hours or until the
beef and beans are tender. stirring occasionally to prevent sticking.
Remove the beef and keep warm. Add the maple syrup or molasses, brown
sugar and mustard to the beans. Mix thoroughly, and simmer over medium
heat for another 10 minutes. Slice the brisket thin and serve with the
beans garnished with parsley or watercress.
2 ea slices bacon 1/4 c maple syrup or molasses
3/4 ts salt 1/2 c lightly packed brown sugar
1/2 ts freshly ground black pepper 1/2 ts dry mustard
2 c water
6 servings
Soak beans in water overnight. Drain the beans. Brown the fat side of the
brisket in a Dutch oven or heavy skillet over medium-high heat. Add the
bacon or oil, and brown the other side. Add the salt, pepper, water and
beans. Reduce heat to medium, and cook, covered for 2 hours or until the
beef and beans are tender. stirring occasionally to prevent sticking.
Remove the beef and keep warm. Add the maple syrup or molasses, brown
sugar and mustard to the beans. Mix thoroughly, and simmer over medium
heat for another 10 minutes. Slice the brisket thin and serve with the
beans garnished with parsley or watercress.