Tin Plate Special

• 1 lb. dry pinto beans
• 6 lb. beef rump roast
• 1 Tbsp. lard or shortening
• 1 c. banana pepper or green pepper strips
• 2 sliced medium onions
• 2 c. tomato juice
• 1 (8 oz.) can tomato sauce
• 1/2 c. water
• 2 Tbsp. cider vinegar
• 2 Tbsp. brown sugar
• 2 tsp. salt
• 1 tsp. each: dry mustard and thyme

1. Wash beans.
2. Cover with cold water and let soak overnight. Bring beans to a boil and cook 1 hour.
3. Drain, discarding water. Brown roast in hot fat in a large Dutch oven or roaster.
4. Add pepper and onions and cook until tender.
5. Add beans and remaining ingredients.
6. Cover and bake in a 350u0b0 oven for 2 1/2 to 3 hours or until beans are tender and meat is done.

pinto beans, beef rump roast, lard, banana pepper, onions, tomato juice, tomato sauce, water, cider vinegar, brown sugar, salt, thyme

Taken from www.cookbooks.com/Recipe-Details.aspx?id=424805 (may not work)