Yield: 10 servings
Measure | Ingredient |
---|---|
1 pounds | Pinto beans {dried] |
6 pounds | Beef rump roast |
1 tablespoon | Shortening |
1 cup | Green pepper strips |
2 mediums | Onions [sliced] |
2 cups | Tomato juice |
8 ounces | Tomato sauce |
½ cup | Water |
2 tablespoons | Cider vinegar |
2 tablespoons | Brown sugar |
2 teaspoons | Salt |
1 teaspoon | Dry mustard |
1 teaspoon | Thyme |
A MEAL FROM CHEF FREDDY'S
1) Wash the beans and cover with cold water to soak overnight...
then bring them to a boil and cook for 1 hour, and drain; discarding the water... 2) Brown the roast in the shortening, in a large dutch oven or roaster, add the peppers and onions cooking until tender...
Add the beans and the remaining ingredients... 3) Cover and bake in a 350ø oven for 2« to 3 hours or until the beans are tender and the meat is done...
from Marlboro Country's CHUCKWAGON COOKING and Fred Goslin on, Cyberealm Bbs in Watertown NY at (315)-786-1120