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Smoky Beef and Black Eyed Peas

A home-style Smoky Beef and Black Eyed Peas made with Bean With Bacon Soup, Hot Water, Garlic Powder, Seasoned Salt, and Beef Chuck Roast Trimmed Of Fat. Scale it up or down for the number of people at the table.

Ingredients

• 11 1/2 oz
• 3 cup
• 1 tsp
• 1/2 tsp
• 3 lb

Method (preview)

1. 1

   Amount Measure Ingredient -- Preparation Method

2. 2

   3 pounds beef chuck roast -- trimmed of fat in 2 ″ chunks

3. 3

   In a 5-6 quart electric slow cooker, mix together the beans, undiluted soup, hot water, carrots, onions, garlic powder and seasoned salt.

4. 4

   Place the roast on top.

5. 5

   Press into the bean mixture to cover as much as possible.

6. 6

   Cover and cook on the Low heat setting 9-10 hours, or until the beef and beans are tender.

7. 7

   Increase the heat setting to High.

8. 8

   Stir in the liquid smoke, chiles, and bell pepper.

9. 9

   Cook, uncovered on High for 10-15 minutes longer.

10. 10

    Skim any excess fat from the top before serving.

11. 11

    Serving Ideas: Serve with braised collards or kale & Cheddar biscuits.