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Categories:
beans banana peppers tomato sauce cider vinegar salt thyme beef rump roast shortening onions tomato juice water brown sugar
Viewed: 52 - Published at: 10 years agoIngredients
- 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
Method
- 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.
- Add beans and remaining ingredients.
- Cover and bake in a 350° oven for 2 1/2 to 3 hours or until beans are tender and meat is done.
- Makes 8 to 10 servings.
