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Mom's Black-Eyed Peas

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Milliettu

This is a family variation of a Lebanese green bean and meat stew. I grew up eating this every New Year's, and it is the only way my family will eat their peas! I try to include 1 bag of frozen field peas with snaps in my recipe.

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 579 kcal
  • 29%
  • Fat:
  • 33.7 g
  • 52%
  • Carbs:
  • 28.8g
  • 9%
  • Protein:
  • 40.2 g
  • 80%
  • Cholesterol:
  • 151 mg
  • 50%
  • Sodium:
  • 792 mg
  • 32%

Based on a 2,000 calorie diet

Directions

  1. Melt the butter in a large saucepan over medium-low heat; cook and stir the onions in the melted butter until translucent, about 5 minutes. Stir in the beef and season with salt and pepper. Cook, stirring occasionally, until the meat is tender and the juices have cooked away, about 30 minutes.
  2. Stir in the garlic and peas; pour in enough water to cover. Bring the mixture to a boil, cover, and simmer over low heat until the peas change color and are tender and hot, and almost all of the liquid has been absorbed, about 1 hour.
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Reviews

Judy G
18
1/5/2010

We did not have any stew meat, but did have a ham bone left over, so used that instead. Because we didn't need to cook the ham, it did not take as long to cook as the original recipe. We think the butter is really the secret ingredient here.

KIMAR
14
7/29/2011

This is delicious and filling. However, it had a lot of meat in comparison to the black-eyed peas, even though I decreased the meat down to 2 lbs. I think an extra package of black-eyed peas could be added since this is called Mom's Black-Eyed Peas" and not "Mom's Beef with Black-Eyed Peas". The butter is the key to this tasty dish!

Janette
12
1/5/2010

Hey this is really good! The beef is a nice change from the same old ham or pork. I will make this again and it will be before next new years! Thank you L. Milfon for sharing.