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Categories:
pinto beans beef roast vegetable shortening green bell peppers strips onions tomato juice tomato sauce water apple cider vinegar brown sugar salt mustard thyme
Viewed: 31 - Published at: 7 years agoIngredients
- 1 pound pinto beans dried
- 6 pounds beef roast, rump
- 1 tablespoon vegetable shortening
- 1 cup green bell peppers strips
- 2 medium onions sliced
- 2 cups tomato juice
- 8 ounces tomato sauce
- 1/2 cup water
- 2 tablespoons apple cider vinegar
- 2 tablespoons brown sugar
- 2 teaspoons salt
- 1 teaspoon dry mustard
- 1 teaspoon thyme
Method
- Wash the beans and cover with cold water to soak overnight.
- then bring them to a boil and cook for 1 hour, and drain, discarding the water.
- Brown the roast in the shortening, in a large dutch oven or roaster, add the peppers and onions cooking until tender.
- Add the beans and the remaining ingredients.
- Cover and bake in a 350F (180C).
- oven for 2 to 3 hours or until the beans are tender and the meat is done.
