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Ingredients Jump to Instructions ↓

  1. 16 ounce pkg. dried black-eyed peas -- rinsed/picked over

  2. 11 1/2 ounce can bean with bacon soup

  3. 3 cups hot water

  4. 3 medium carrots -- chopped

  5. 2 medium onions -- sliced

  6. 1 teaspoon garlic powder

  7. 1/2 teaspoon seasoned salt

  8. 3 pounds beef chuck roast -- trimmed of fat

  9. 2" chunks

  10. 1 teaspoon liquid smoke hockory flavoring

  11. 4 ounce can diced green chilies

  12. 1 red bell pepper -- chopped

  13. 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

  14. 9-10 hours, or until the beef and beans are tender.

Instructions Jump to Ingredients ↑

  1. 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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