Tin Plate Special

• 1 lb. dry pimento beans
• 1 c. banana peppers or green pepper strips
• 18 oz. can tomato sauce
• 2 Tbsp. cider vinegar
• 2 tsp. salt
• 1 tsp. each: dry mustard and thyme
• 6 lb. beef rump roast
• 1 Tbsp. shortening
• 2 medium onions, sliced
• 2 c. tomato juice
• 1/2 c. water
• 2 Tbsp. brown sugar

1. 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 shortening in a large Dutch oven or roaster. Add peppers and onions and cook until tender.
2. Add beans and remaining ingredients.
3. Cover and bake in a 350u0b0 oven for 2 1/2 to 3 hours or until beans are tender and meat is done.
4. Makes 8 to 10 servings.

beans, banana peppers, tomato sauce, cider vinegar, salt, thyme, beef rump roast, shortening, onions, tomato juice, water, brown sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=197327 (may not work)