New England Patriots Beef and Black-eyed Peas |
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Prep Time: 60 Minutes Cook Time: 600 Minutes |
Ready In: 660 Minutes Servings: 5 |
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Fantastic fall and winter dish Ingredients:
1 (16 ounce) package dried black-eyed peas, rinsed/picked over |
1 (11 1/2 ounce) can bean with bacon soup |
3 cups hot water |
3 medium carrots, chopped |
2 medium onions, sliced |
1 teaspoon garlic powder |
1/2 teaspoon seasoning salt |
3 lbs boneless beef chuck roast, trimmed of fat in 2 inch chunks |
1 teaspoon hickory liquid smoke |
1 (4 ounce) can diced green chilies |
1 red bell pepper, chopped |
Directions:
1. In a 5-6 quart electric slow cooker, mix together the beans, undiluted soup, hot water, carrots, onions, garlic powder and seasoned salt.
2. Place the roast on top.
3. Press into the bean mixture to cover as much as possible.
4. Cover and cook on the Low heat setting 9-10 hours, or until the beef and beans are tender.
5. Increase the heat setting to High.
6. Stir in the liquid smoke, chiles, and bell pepper.
7. Cook, uncovered on High for 10-15 minutes longer.
8. Skim any excess fat from the top before serving.
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