Ingredients
- 2,700 gr beef rump roast
- 475 ml tomato juice
- 450 gr dry pinto beans
- 230 ml tomato sauce
- 140 gr green
- 120 ml water
- 28 gr brown sugar
- 12 gr lard
- 10 ml cider vinegar
- 6 gr salt
- 5 ml dry mustard
- 2 gr thyme
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 2.5-3 hours or until beans are tender and meat is done.
