Mom&#39;s Black-Eyed Peas You Have To Try

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Mom's Black-Eyed Peas

"This is a circle of relatives version of a Lebanese green bean and meat stew. I grew up consuming this every New Year's, and it's miles the only way my own family will devour their peas! I try to encompass 1 bag of frozen field peas with snaps in my recipe. "

Ingredients :

1 cup butter
2 onions, sliced into skinny slivers
3 pounds cubed red meat stew meat
salt and pepper to taste
2 cloves garlic, sliced, or to taste
3 (sixteen ounce) applications frozen black-eyed peas

Instructions :

Prep : 15M	Cook : 8M	Ready in : 1H45M

Melt the butter in a massive saucepan over medium-low warmth; prepare dinner and stir the onions within the melted butter till translucent, about 5 minutes. Stir inside the red meat and season with salt and pepper. Cook, stirring now and again, until the meat is soft and the juices have cooked away, about half-hour.
Stir within the garlic and peas; pour in enough water to cover. Bring the combination to a boil, cowl, and simmer over low warmness until the peas exchange color and are soft and warm, and almost all of the liquid has been absorbed, about 1 hour.

Notes :

Reynolds® Aluminum foil may be used to hold food wet, cook dinner it evenly, and make clean-up simpler.

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