Smokey Beef and Black-eyed Peas

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 hickory 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.

Smokey Beef and Black-eyed Peas printer friendly version located here.
Click Back to return.