Smoky beef & black eyed peas
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Dried black-eyed peas -- (16 |
| Ounce) | ||
| Rinsed/picked over | ||
| 1 | can | Bean with bacon soup -- (11 |
| ½ | Ounce) | |
| 3 | cups | Hot water |
| 3 | mediums | Carrots -- chopped |
| 2 | mediums | Onions -- sliced |
| 1 | teaspoon | Garlic powder |
| ½ | teaspoon | Seasoned salt |
| 3 | pounds | Beef chuck roast -- trimmed |
| Fat in 2\" chunks | ||
| 1 | teaspoon | Liquid smoke hockory |
| Flavoring | ||
| 1 | can | Diced green chilies -- (4 |
| Ounce) | ||
| 1 | Red bell pepper -- chopped | |
Directions
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. - - - - - - - - - - - - - - - - - -
Serving Ideas : Serve with braised collards or kale & Cheddar biscuits.
NOTES : Country cooking doesn't come any better. This is real down-home= meal.
Recipe By : The Best Slow Cooker Cookbook Ever, Natalie Haughton
Related recipes
- Basic black-eyed peas
- Beef with black-eyed peas
- Ham hocks & black-eyed peas
- Hot & spicy black-eyed peas
- Hot and spicy black-eyed peas
- Mr food's black-eyed peas
- Smoked sausage & black-eyed peas
- Smoked sausage and black-eyed peas
- Smokey black beans
- Smoky beef and black eyed peas
- Smoky black beans
- Soulful black-eyed peas
- Southern black-eyed peas
- Southern blackeyed peas
- Southwestern style black eyed peas
- Spicy black eyed peas
- Spicy black-eyed peas
- Spicy blackeyed peas
- Spirited black-eyed peas
- Stewed black-eyed peas