Smoky beef and 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.
Posted to MC-Recipe Digest V1 #150 Date: Sat, 13 Jul 1996 19:25:37 -0400 From: kmeade@... (The Meades)
Recipe By : The Best Slow Cooker Cookbook Ever, Natalie Haughton
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