1 lb. dry pinto beans
6 lg. beef rump roast
1 tbsp. lard or shortening
1 c. banana pepper or green pepper strips
2 sliced med. onions
2 c. tomato juice
18 oz. can tomato sauce
1/2 c. water
2 tbsp. cider vinegar
2 tbsp. brown sugar
2 tsp. salt
1 tsp. each dry mustard & 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 large Dutch oven or roaster add peppers and onions; cook until tender. Add beans and remaining ingredients. Cover and bake in a 350 degree oven for 2 1/2-3 hours or until beans are tender and meat is done. Makes 8-10 servings.