Smoky Beef And Black Eyed Peas
|Dried black eyed peas||16 Ounce, rinsed and picked over (1 Package)|
|Canned bean with bacon soup||11 1⁄2 Ounce (1 Can)|
|Hot water||3 Cup (48 tbs)|
|Carrots||3 Medium, chopped|
|Onions||2 Medium, sliced|
|Garlic powder||1 Teaspoon|
|Seasoned salt||1⁄2 Teaspoon|
|Beef chuck roast||1 , trimmed of fat and cut into 2 inch chunks|
|Liquid smoke hickory flavoring||1 Teaspoon|
|Canned diced green chilies||4 Ounce (1 Can)|
|Red bell pepper||1 , chopped|
1. In a 5- or 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.
2. Cover and cook on the low heat setting 9 to 10 hours, or until the beef and beans are tender.
3. Increase the heat setting to high. Stir in the liquid smoke, chiles, and bell pepper. Cook, uncovered, on high 10 to 15 minutes longer. Skim any excess fat from the top before serving.