* 1 package (16 oz) dried black eyed peas, rinsed & drained
* 1 can (11 1/2 oz) bean and bacon soup
* 3 cups hot water
* 3 medium carrots, chopped
* 2 medium onions, sliced
* 1 teaspoon garlic powder
* 1/2 teaspoon seasoned salt
* 1 beef chuck roast (about 3 lbs) cut into 2" chunks
* 1 teaspoon liquid smoke hickory flavoring
* 1 can (4 oz) diced green chiles
* 1 red bell pepper, chopped
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1. Stir together the beans, soup, water, carrots, onions, garlic powder and seasoned salt in crock pot. Put the roast on top.
2. Cover and cook on low 9-10 hours.
3. Turn heat up to high. Add liquid smoke, chiles and bell pepper. Cook for 15 more minutes, do not cover.
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