Smoky Beef and Black Eyed Peas

Course : Crockpot
Serves: 8
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16 ounces dried black-eyed peas -- rinsed/picked over
11 1/2 ounces bean with bacon soup
3 cups hot water
3 medium carrots -- chopped
2 medium onions -- sliced
1 teaspoon garlic powder
1/2 teaspoon seasoned salt
3 pounds beef chuck roast, trimmed -- cut in 2 inch cubes
1 teaspoon liquid smoke hickory flavoring
4 ounces diced green chilies
1 medium red bell pepper -- chopped

Preparation / 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 and Cheddar biscuits.

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