Yield: 8 servings
Measure | Ingredient |
---|---|
1 pounds | Dry pinto beans |
6 pounds | Beef rump roast |
1 tablespoon | Lard or shortening |
1 cup | Green or banana pepper strip |
2 xes | Sliced med. onions |
2 cups | Tomato juice |
8 ounces | Can tomato sauce |
½ cup | Water |
2 teaspoons | Cider vinegar |
2 tablespoons | Brown sugar |
2 teaspoons | Salt |
1 teaspoon | Dry mustard |
1 teaspoon | Thyme |
Wash beans;cover with cold water and let soak overnight. Bring beans to a boil and cook 1 hour; drain, discarding water. Brown roast in hot fat in a Dutch oven or roaster. Add peppers and onions and cook until tender. Add beans and remaining ingredients. Cover and bake in a 350 deg. oven for 2½-3 hours or until beans are tender and meat is done.