Tin Plate Special |
61 | Beef |
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Yield/Servings: 8 - 10 servings |
Ingredients: |
1 pound dry pinto beans 6-lb. beef rump roast 1 tablespoon lard or shortening 1 cup banana or green pepper strips 2 sliced medium onions 2 cups tomato juice 1 8-oz. can tomato sauce | 1/2 cup water 2 tablespoons cider vinegar 2 tablespoons brown sugar 2 teaspoons salt 1 teaspoon dry mustard 1 teaspoon thyme |
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Instructions: |
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 large Dutch oven or roaster. Add peppers and onions and cook until tender. Add beans and remaining ingredients.
Cover and bake in 350 degree oven for 2 1/2 to 3 hours or until beans are tender and meat is done.
Comments: To get that authentic flavor; cook in cast iron. |
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Recipe Source: Marlboro Authentic Chuckwagon Cookin' |
Submitted by: Creative Cooking USA |