Smoky Beef and Black Eyed Peas

* Exported from MasterCook *

Smoky Beef and Black Eyed Peas

Recipe By : The Best Slow Cooker Cookbook Ever, Natalie Haughton
Serving Size : 8 Preparation Time :0:00
Categories : Beans/Legumes Beef
Carrots Main Dishes
Onions Peppers
Crockpot

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 ounce pkg. dried black-eyed peas -- rinsed/picked over
11 1/2 ounce can bean with bacon soup
3 cups hot water
3 medium carrots -- chopped
2 medium onions -- sliced
1 teaspoon garlic powder
1/2 teaspoon seasoned salt
3 pounds beef chuck roast -- trimmed of fat
in 2" chunks
1 teaspoon liquid smoke hockory flavoring
4 ounce can diced green chilies
1 red bell pepper -- chopped

In a 5-6 quart electric slow cooker, mix together the beans, undiluted soup,
hot water, carrots, onions, garlic powder and seasoned salt. Place the roast
on top. Press into the bean mixture to cover as much as possible. Cover and
cook on the Low heat setting 9-10 hours, or until the beef and beans are
tender.

Increase the heat setting to High. Stir in the liquid smoke, chiles, and bell
pepper. Cook, uncovered on High for 10-15 minutes longer. Skim any excess fat
from the top before serving.

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Serving Ideas : Serve with braised collards or kale & Cheddar biscuits.


NOTES : Country cooking doesn't come any better. This is real down-home meal.