Ingredients
- 11 1/2 bean with bacon soup
- 3 carrots (chopped)
- 2 onions (sliced)
- 2 chunks
- 1 bell pepper (red chopped)
- 1,400 gr beef chuck roast trimmed of fat
- 700 ml water (hot)
- 450 gr black-eyed peas (dried rinsed)
- 110 gr green chilies (diced)
- 3 gr garlic powder
- 3 gr liquid smoke hockory flavoring
- 1 gr seasoned salt
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.
