Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  16      ounces        dried black-eyed peas -- rinsed/picked over
  11 1/2  ounces        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
   3      pounds        beef chuck roast, trimmed -- cut in 2" cubes
   1      teaspoon      liquid smoke hickory flavoring
   4      ounces        diced green chilies
   1                    red bell pepper -- chopped

Preparation:

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. Serving Ideas : Serve with braised collards or kale and Cheddar biscuits.