Smoky Beef and Black-Eyed Peas (Recipe)

Country cooking doesn't come any better.  For a real down-home meal, serve with braised collards or kale and Cheddared biscuits.

Ingredients

1 (16 ounce) package dried black-eyed peas, rinsed and 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 seasoned salt

1 (3 pound) beef chuck roast, trimmed of fat and cut into 2-inch chunks

1 teaspoon liquid smoke hickory flavoring

1 (4 ounce) can diced green chiles

1 red bell pepper, chopped

Steps

1.  In a 5 or 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.

2.  Cover and cook on the low heat setting 9 to 10 hours, or until the beef and beans are tender.

3.  Increase the heat setting to high.  Stir in the liquid smoke, chiles, and bell pepper.  Cook, uncovered, on high 10 to 15 minutes longer.  Skim any excess fat from the top before serving.