Submitted by Sarah Fritschner
- 1 lb dry navy beans
- 2 tsp salt, divided 1 tsp black pepper, divided
- 1 tsp dried rosemary, or two (3-inch) stems fresh rosemary
- 3 lb (or so) beef brisket
Rinse beans and put in a 3- or 4-quart slow cooker, along with 1 teaspoon salt and 1⁄2 teaspoon pepper and the rosemary. Add enough water (or beef broth or chicken broth) to cover the beans by 2 inches (about 3 cups) and turn heat to high.
Trim obvious fat from beef and sprinkle with remaining salt and pepper. Place in cooker, cover and cook on high until beef and beans are tender. Shred, slice or chunk the beef and serve on beans.
Slow cooker beef and beans can be made with chuck roast instead of brisket. For a more savory dish, cook 2 to 3 cups sliced onions in vegetable oil for 30 minutes or more, until they are quite shrunken and deep brown. Add them to the pot with the beef before it begins to cook.