Submitted by Ron and Carolyn Minson, Miami, Okla.
• 1 pound dry pinto beans
• 5 to 6 pound roast
• 1 Tbsp shortening
• 1 C green pepper strips
• 2 sliced medium onions
• 2 C tomato juice
• 1 can (8 ounces) tomato juice
• 1/2 C water
• 2 Tbsp vinegar
• 2 Tbsp brown sugar
• 2 tsp salt
• 1 tsp each of dry mustard and thyme
Wash beans; cover with cold water and let soak overnight. Bring beans to a boil and cook 1 hour, drain, brown roast in a large Dutch oven or roaster; add peppers and onions and cook until tender; add beans and remaining ingredients; cover and bake in a 350 degrees over for 2 to 3 hours or until beans are tender and meat is done.
