Smoky Beef and Black Eyed Peas

Title:
Smoky Beef and Black Eyed Peas

Yield:
8 Servings

Categories:
Beans,
Beef,
Carrots,
Main
Dishes,
Onions




Ingredients:





     1 pk Dried black-eyed peas -- (16


          Ounce)


          Rinsed/picked over


     1 cn Bean with bacon soup -- (11


   1/2    Ounce)


     3 c  Hot water


     3 md Carrots -- chopped


     2 md Onions -- sliced


     1 ts Garlic powder


   1/2 ts Seasoned salt


     3 lb Beef chuck roast -- trimmed


          Fat in 2" chunks


     1 ts Liquid smoke hockory


          Flavoring


     1 cn Diced green chilies -- (4


          Ounce)


     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.


 


 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