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