*  Exported from  MasterCook  *
 
                       Smoky Beef and Black Eyed Peas
 
 Recipe By     : The Best Slow Cooker Cookbook Ever, Natalie Haughton
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Beans/Legumes                    Beef
                 Carrots                          Main Dishes
                 Onions                           Peppers
                 Crockpot
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   16      ounce pkg.    dried black-eyed peas -- rinsed/picked over
   11 1/2  ounce can     bean with bacon soup
    3      cups          hot water
    3      medium        carrots -- chopped
    2      medium        onions -- sliced
    1      teaspoon      garlic powder
      1/2  teaspoon      seasoned salt
    3      pounds        beef chuck roast -- trimmed of fat
                         in 2″ chunks
    1      teaspoon      liquid smoke hockory flavoring
    4      ounce can     diced green chilies
    1                    red bell pepper -- chopped
 
 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.
 
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 Serving Ideas : Serve with braised collards or kale & Cheddar biscuits.
 
 
 NOTES : Country cooking doesn't come any better. This is real down-home meal.

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