Submitted by Sarah Fritschner
- 1 lb dry white beans, such as navy beans
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp dried rosemary or two 3-inch stems fresh rosemary
- 3 lbs (or so) beef brisket or chuck roast
Soak beans overnight if possible. Drain beans and put them in a 3- or 4-quart slow cooker along with half the salt and pepper. Add rosemary. Add water (or broth) to cover the beans by 2 inches (about 3 cups, 4 if starting with unsoaked beans). Turn heat to high. Trim beef of any obvious fat and sprinkle with remaining salt and pepper. Add meat to beans (cut it in pieces, if necessary). Cover pot and cook 8 hours or so, until beef and beans are tender. Slice, chunk or shred beef to serve. Serves 8.