Tin Plate Special
Yield
10 servingsPrep
15 minCook
3 hrsReady
3 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
pinto beans
dried |
|
| 2.7 | kg |
beef roast, rump
|
|
| 15 | ml |
vegetable shortening
|
|
| 237 | ml |
green bell peppers
strips |
|
| 2 | medium |
onions
sliced |
|
| 473 | ml |
tomato juice
|
|
| 231.2 | ml/g |
tomato sauce
|
|
| 118 | ml |
water
|
|
| 3E+1 | ml |
apple cider vinegar
|
|
| 3E+1 | ml |
brown sugar
|
|
| 1E+1 | ml |
salt
|
|
| 5 | ml |
dry mustard
|
|
| 5 | ml |
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.
