Smoky beef and black eyed peas Recipe

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Smoky beef and black eyed peas

Artist:	_	Yield:	8
Categories:	Beans, Beef, Entrees, Peas, Vegetables	Rating:	0
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Ingredients:

1	pack	Dried black-eyed peas -- (16
		Ounce)
		Rinsed/picked over
1	can	Bean with bacon soup -- (11
1/2		Ounce)
3	cup	Hot water
3	med	Carrots -- chopped
2	med	Onions -- sliced
1	tsp	Garlic powder
1/2	tsp	Seasoned salt
3	lbs	Beef chuck roast -- trimmed
		Fat in 2" chunks
1	tsp	Liquid smoke hockory
		Flavoring
1	can	Diced green chilies -- (4
		Ounce)
1		Red bell pepper -- chopped

Procedures:

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.
3	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.
4	Increase the heat setting to high.
5	Stir in the liquid= smoke, chiles, and bell pepper.
6	Cook, uncovered on high for 10-15 minutes= longer.
7	Skim any excess fat from the top before serving.
8	- - - - - - - - - - - - - - - - - -
9	serving ideas : serve with braised collards or kale & cheddar biscuits.
10	notes : country cooking doesn"t come any better.
11	This is real down-home= meal.
12	recipe by : the best slow cooker cookbook ever, natalie haughton