Smoky beef and black eyed peas
- Main Ingredient: Beef Beans Peas Various Vegetables
- Course: Various Main Dishes
- Yield:
Smoky beef and black eyed peas 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 med Carrots -- chopped
- 2 med Onions -- sliced
- 1 t garlic Powder
- 1⁄2 t Seasoned salt
- 3 lb Beef chuck roast -- trimmed
- Fat in 2" chunks
- 1 t Liquid smoke hockory
- Flavoring
- 1 cn Diced green chilies -- (4
- Ounce)
- 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.
8. - - - - - - - - - - - - - - - - - - serving ideas : serve with braised collards or kale & cheddar biscuits.
9. notes : country cooking doesn"t come any better.
10. This is real down-home= meal.
11. recipe by : the best slow cooker cookbook ever, natalie haughton.
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