Smoky Beef with Black-Eyed Peas
Ingredients
- 1 11.5oz can bean with bacon soup (do not substitute)
- 1 4oz can diced green chiles
- 1/2 c water
- 1 tsp garlic powder
- 1 tsp paprika
- 1 9oz bag frozen blacke-eyed peas, slightly thawed
- 2 carrots sliced thin
- 1 medium onion, sliced
- 1.5 lb beef chuck roast, trimmed of fat
- 1/2 tsp salt
Preparation
- In a 4-qt or larger crock, combine undiluted soup, green chiles, water, garlic powder, paprika, black-eyed peas, carrots and onion. Mix well. Place roast down into mixture, covering up with some of it.
- Cover and cook on low for 10 hours. Stir in salt.
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JMagGuthrie - 07 Feb 2011
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Topic revision: r1 - 2011-02-07 - JMagGuthrie