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1 lb Dry pinto beans 6 lb Beef rump roast
1 tb Lard or shortening 1 c Green or banana pepper strip
2 x Sliced med. onions 2 c Tomato juice
8 oz Can tomato sauce 1/2 c Water
2 ts Cider vinegar 2 tb Brown sugar
2 ts Salt 1 ts Dry mustard
1 ts Thyme
8 servings
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 2
1/2-3 hours or until beans are tender and meat is done.
1 tb Lard or shortening 1 c Green or banana pepper strip
2 x Sliced med. onions 2 c Tomato juice
8 oz Can tomato sauce 1/2 c Water
2 ts Cider vinegar 2 tb Brown sugar
2 ts Salt 1 ts Dry mustard
1 ts Thyme
8 servings
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 2
1/2-3 hours or until beans are tender and meat is done.
