| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Grains | Dutch | Cyberealm, Main dish, Meats, Vegetables | 10 | Servings |
INGREDIENTS
| 1 | lb | Pinto beans {dried] |
| 6 | lb | Beef rump roast |
| 1 | T | Shortening |
| 1 | c | Green pepper strips |
| 2 | Onions [sliced] | |
| 2 | c | Tomato juice |
| 8 | oz | Tomato sauce |
| 1/2 | c | Water |
| 2 | T | Cider vinegar |
| 2 | T | Brown sugar |
| 2 | t | Salt |
| 1 | t | Dry mustard |
| 1 | t | Thyme |
INSTRUCTIONS
Wash the beans and cover with cold water to soak overnight... then bring them to a boil and cook for 1 hour, and drain; discarding the water... 2) Brown the roast in the shortening, in a large dutch oven or roaster, add the peppers and onions cooking until tender... Add the beans and the remaining ingredients... 3) Cover and bake in a 350ø oven for 2½ to 3 hours or until the beans are tender and the meat is done... from Marlboro Country's CHUCKWAGON COOKING and Fred Goslin on, Cyberealm Bbs in Watertown NY at (315)-786-1120 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 49
Calories From Fat: 13
Total Fat: 1.4g
Cholesterol: <1mg
Sodium: 597.7mg
Potassium: 252.4mg
Carbohydrates: 8.9g
Fiber: 1.2g
Sugar: 6.7g
Protein: 1.1g