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Smoky Beef & Black Eyed Peas

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      Title: SMOKY BEEF & BLACK EYED PEAS
 Categories: Beans/legum, Beef, Main dishes, Crockpot
      Yield: 8 Servings
 
      1 pk Dried black-eyed peas -- (16
           Ounce)
           Rinsed/picked over
      1 cn Bean with bacon soup -- (11
    1/2    Ounce)
      3 c  Hot water
      3 md Carrots -- chopped
      2 md Onions -- sliced
      1 ts Garlic powder
    1/2 ts Seasoned salt
      3 lb Beef chuck roast -- trimmed
           Fat in 2" chunks
      1 ts Liquid smoke hockory
           Flavoring
      1 cn Diced green chilies -- (4
           Ounce)
      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. - - - - - - - - - - - - - - -
  - - -
  
  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
 
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