Tin plate special from fred goslin
10 servings
Ingredients
| Quantity | 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 |
Directions
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