Smoky Beef & Black Eyed Peas Recipe
Recipe
Ingredients
1 package dried black-eyed peas -- (16
1 ounce)
1 rinsed/picked over
1 can bean with bacon soup -- (11
1/2 ounce)
3 cup hot water
3 medium carrots -- chopped
2 medium onions -- sliced
1 tsp garlic powder
1/2 tsp seasoned salt
3 lb beef chuck roast -- trimmed
1 fat in 2 chunks
1 tsp liquid smoke hockory
1 flavoring
1 can diced green chilies -- (4
1 ounce)
1 red bell pepper -- chopped
Recipe
Preparation
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
Servings:
8
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to Slow Cooker Recipes
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Advice on losing weight
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Smoky Beef & Black Eyed Peas Recipe - Recipes 4u
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