Title: Tin Plate Special
Categories: Main
Yield: 8 Servings
| 1 | lb | Dry pinto beans |
| 1 | tb | Lard or shortening |
| 2 | x | Sliced med. onions |
| 8 | oz | Can tomato sauce |
| 2 | ts | Cider vinegar |
| 2 | ts | Salt |
| 1 | ts | Thyme |
| 6 | lb | Beef rump roast |
| 1 | c | Green or banana pepper strip |
| 2 | c | Tomato juice |
| 1/2 | c | Water |
| 2 | tb | Brown sugar |
| 1 | ts | Dry mustard |
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.