Mom's Black-Eyed Peas9 Reviews
- Prep: 15 min
- Cook: 1 hr 30 min
- Ready In: 1 hr 45 min
“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. ” - by Milliettu
Original recipe yields 8 servings
- 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.
- 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.
Amount Per Serving (8 total)
- 579 cal
- 33.7 g
- 28.8 g
Based on a 2,000 calorie diet
Reviews (9)Rate This Recipe
"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 b..." See moreutter is really the secret ingredient here."
"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 b..." See moree 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!"
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