1 lb. dry pinto beans
6 lb. beef rump roast
1 tbsp. shortening
1 c. banana pepper or bell green pepper strips
2 sliced med. onions
2 c. tomato juice
1 (8 oz.) can tomato sauce
1/2 c. water
2 tbsp. cider vinegar
2 tbsp. brown sugar
2 tsp. salt
1 tsp. dry mustard
1 tsp. 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 the hot shortening in large Dutch oven or roaster. Add beans and remaining ingredients. Cover and bake in 350 degree oven for 2 1/2 to 3 hours or until beans are tender and meat is done. Makes 8 to 10 servings.