Prep 1 hr
Cook 11 hrs
Fantastic fall and winter dish
- 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
- 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.
This was easy and delicious. My only suggestion is to cut the beef slightly smaller, but that's just the way my family prefers it. Also, I skipped the smoke flavor and added a small bit of powdered chipotle chile (same effect but not artificial). I also took the other reviewer's advice and added some hot salsa the next day, and it made the dish even more delicious! Also, for my slow cooker, it took less than 9-10 hours (which was a good thing). Thanks for the great recipe!
I'm from New England but My fiance is from the South. He is not a big fan of pork and kraut and I wasn't sure what to do with black eyed peas. I traded the the beef for pork and we are both happy. Great for New Years day!
Super recipe. Lots of cutting and preparation, but well worth the effort. (side note: I added a bit of hot salsa to leftovers the next day, and it was divine!)