Ingredients: (8 servings)

1 pound pinto beans, dry

6 pounds beef rump roast

1 tablespoon lard or shortening

1 cup green or banana pepper, strips

1 sliced medium onion

2 cups tomato juice

8 ounces tomato sauce, can

½ cup water

2 teaspoons cider vinegar

2 tablespoons brown sugar

2 teaspoons salt

1 teaspoon dry mustard

1 teaspoon thyme

Wash beans, cover with cold water and let soak overnight. Bring beans to a boil and cook 1 hour. Drain water and discard. 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 at 350 degrees F for 2½ - 3 hours or until beans are tender and meat is done.