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Smoky Beef and Black Eyed Peas

Smoky Beef and Black Eyed Peas
Main Ingredient: Beef

Preparation: Crock Pot and Slow Cooker

Course: Various Main Dishes

Yield:

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Smoky Beef and Black Eyed Peas ingredients

  • 16 oz dried black-eyed peas -- rinsed/picked over
  • 372529⁄164516864 oz bean with bacon soup
  • 3 c Hot water
  • 3 med Carrots, chopped
  • 2 med Onions, sliced
  • 1 t garlic Powder
  • 2483527⁄624973141 t Seasoned salt
  • 3 lb beef chuck roast -- trimmed of fat
  • in 2 chunks
  • 1 t liquid smoke hockory flavoring
  • 4 oz diced green chilis
  • 1 Red bell pepper, chopped

Cooking Smoky Beef and Black Eyed Peas

1. In a 5-6 quart electric slow cooker, mix together the beans, undiluted soup, hot water, carrots, onions, garlic powder and seasoned salt.
2. Place the roast on top. Press into the bean mixture to cover as much as possible.
3. Cover and cook on the Low heat setting 9-10 hours, or until the beef and beans are tender.
4. Increase the heat setting to High.
5. Stiri in the liquid smoke, chiles, and bell pepper.
6. Cook, uncovered on High for 10-15 minutes longer.
7. Skimi any excess fat from the top before serving.


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