Tin Plate Special

Submitted by bsktcase27

YIELD

10 servings

PREP

15 min

COOK

3 hrs

READY

3 hrs

Ingredients

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

½

CUP WATER

2

TABLESPOONS APPLE CIDER VINEGAR

2

TABLESPOONS BROWN SUGAR

2

TEASPOONS SALT

1

TEASPOON DRY MUSTARD

1

TEASPOON THYME *

Directions

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 350℉ (180℃). oven for 2 to 3 hours or until the beans are tender and the meat is done.

* not incl. in nutrient facts

Comments

Nutrition Facts

Serving Size 447g (15.8 oz)

Amount per Serving

Calories 564 30% of calories from fat

% Daily Value *

Total Fat 19g 29%

Saturated Fat 6g 32%

Trans Fat 0g

Cholesterol 240mg 80%

Sodium 714mg 30%

Total Carbohydrate 5g 5%

Dietary Fiber 3g 13%

Sugars g

Protein 157g

Vitamin A 7% • Vitamin C 43%

Calcium 6% • Iron 42%

* based on a 2,000 calorie diet How is this calculated?

Trans-fat Free, Good source of fiber