Tin Plate Special - Rump Roast
Yield
8 servingsPrep
20 minCook
1 hrsReady
2 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
pinto beans, dried
|
|
| 6 | pounds |
beef roast, rump
|
|
| 1 | tablespoon |
lard
or shortening |
|
| 1 | cup |
banana peppers
or green peppers, strips |
|
| 2 | x |
onions
medium, sliced |
*
|
| 2 | cups |
tomato juice
|
|
| 8 | ounces |
tomato sauce
|
|
| ½ | cup |
water
|
|
| 2 | teaspoons |
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 |
lard
or shortening |
|
| 237 | ml |
banana peppers
or green peppers, strips |
|
| 2 | x |
onions
medium, sliced |
*
|
| 473 | ml |
tomato juice
|
|
| 231.2 | ml/g |
tomato sauce
|
|
| 118 | ml |
water
|
|
| 1E+1 | ml |
apple cider vinegar
|
|
| 3E+1 | ml |
brown sugar
|
|
| 1E+1 | ml |
salt
|
|
| 5 | ml |
dry mustard
|
|
| 5 | ml |
thyme
|
*
|
Directions
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 Dutch oven or roaster.
Add peppers and onions and cook until tender.
Add beans and remaining ingredients.
Cover and bake in a 350 deg. oven for 2½ to 3 hours or until beans are tender and meat is done.
