Emprimir
Correo Electrónico
Add a photoRaciónes: 8
Ingredientes
- 1 x 16 oz pkg dry black-eyed peas rinsed/picked over
- 1 x 11 1/2 oz bean with bacon soup
- 3 c. warm water
- 3 med carrots minced
- 2 med onions sliced
- 1 tsp garlic pwdr
- 1/2 tsp seasoned salt
- 3 lb beef chuck roast, trimmed cut in 2" cubes
- 1 tsp liquid smoke hickory flavoring
- 1 x 4 oz can diced green chilies
- 1 x red bell pepper minced
Direcciones
- In a 5-6 qt electric slow cooker, mix together the beans, undiluted soup, warm water, carrots, onions, garlic pwdr and seasoned salt. Place the roast on top. Press into the bean mix to cover as much as possible. Cover and cook on the Low heat setting 9-10 hrs, or possibly till 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 min longer. Skim any excess fat from the top before serving.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 358g | |
| Recipe makes 8 servings | |
| Calories 364 | |
| Calories from Fat 161 | 44% |
| Total Fat 17.83g | 22% |
| Saturated Fat 6.39g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 113mg | 38% |
| Sodium 281mg | 12% |
| Potassium 753mg | 22% |
| Total Carbs 5.9g | 2% |
| Dietary Fiber 1.4g | 5% |
| Sugars 2.96g | 2% |
| Protein 42.74g | 68% |
