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CATEGORY CUISINE TAG YIELD
Grains, Meats Beans/legum, Beef, Carrots, Main dishes, Onions 8 Servings

INGREDIENTS

1 Dried black-eyed peas, 16
Ounce), Ounce
Rinsed/picked over
1 Bean with bacon soup, 11
1/2 Ounce), Ounce
3 c Hot water
3 Carrots, chopped
2 Onions, sliced
1 t Garlic powder
1/2 t Seasoned salt
3 lb Beef chuck roast, trimmed
Fat in 2" chunks
1 t Liquid smoke hockory
Flavoring
1 Diced green chilies, 4
Ounce), Ounce
1 Red bell pepper, chopped

INSTRUCTIONS

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.  Posted to MC-Recipe Digest V1 #150  Date: Sat,
13 Jul 1996 19:25:37 -0400  From: kmeade@ids2.idsonline.com (The
Meades)  Recipe By     : The Best Slow Cooker Cookbook Ever, Natalie
Haughton

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 737
Calories From Fat: 525
Total Fat: 58.2g
Cholesterol: 175.2mg
Sodium: 273mg
Potassium: 536.5mg
Carbohydrates: 6.1g
Fiber: 1.5g
Sugar: 3g
Protein: 44.1g


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