Smoky Beef and Black Eyed Peas

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Smoky Beef and Black Eyed Peas Ingredients

1 pk Dried black-eyed peas -- (16	1/2 ts Seasoned salt
Ounce)	3 lb Beef chuck roast -- trimmed
Rinsed/picked over	Fat in 2" chunks
1 cn Bean with bacon soup -- (11	1 ts Liquid smoke hockory
1/2 Ounce)	Flavoring
3 c Hot water	1 cn Diced green chilies -- (4
3 md Carrots -- chopped	Ounce)
2 md Onions -- sliced	1 Red bell pepper -- chopped
1 ts Garlic powder

Instructions for Smoky Beef and Black Eyed Peas

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. Posted to MC-Recipe Digest V1 #150 Date: Sat, 13 Jul 1996 19:25:37 -0400 From: kmeade@ids2.idsonline.com (The Meades) Recipe By : The Best Slow Cooker Cookbook Ever, Natalie Haughton

Main Ingredient: BeansCuisine: Uncategorized

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