Instructions: 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.

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