Smoky Beef & Black Eyed Peas Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1 package: Dried black-eyed peas, (16
Ounce),
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 lbs: Beef chuck roast, trimmed
Fat in 2" chunks,
1 tsp: Liquid smoke hockory,
Flavoring,
1 can: Diced green chilies, (4
Ounce),
1: Red bell pepper, chopped
Directions:
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 doesnt come any better. This is real
down-home= meal.
Recipe By : The Best Slow Cooker Cookbook Ever, Natalie Haughton
Source from luhu.jp
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 doesnt come any better. This is real
down-home= meal.
Recipe By : The Best Slow Cooker Cookbook Ever, Natalie Haughton
Source from luhu.jp