A beef rump roast and barbecued pinto bean bake.

Tin Plate Special

1 pound dry pinto beans
1 (3 pound) boneless rump roast
1 tablespoon vegetable oil
2 onions, sliced
1 green bell pepper, seeded and sliced
1 (8-ounce) can tomato sauce
1/2 cup water
2 teaspoons apple cider vinegar
2 tablespoons packed brown sugar
2 teaspoons salt
1 teaspoon dry mustard
1 teaspoon crushed dried thyme

1. Place dry pinto beans in a saucepan with enough water to cover. Bring to a boil, cover, and simmer for 1 hour; drain, discarding the water.
2. Preheat oven to 350°F (175°C).
3. In a skillet, brown rump roast in oil over medium heat. Add onion and green bell pepper ; cook until tender. Add beans with tomato sauce, water, cider vinegar, brown sugar, salt, dry mustard, and thyme. Cover and bake for 2 1/2 to 3 hours, or until beans are tender and meat is done.

Makes 8 servings.