Black-eyed peas are a staple for many families including mine on New Year's Day which is believed to bring good luck all year. While most traditional recipes rely on pork, like ham hocks, or even smoked turkey for flavor, I decided to take a different approach using oxtails. Pair it with this Easy Sweet Buttermilk Cornbread, these quick Sauteed Green Beans, and these tender grilled Rotisserie Cornish Hens.
So, instead, I used fresh black eyed peas and stewed beef because not everyone eats pork, and smoked turkey can sometimes overpower the natural flavor of this comforting dish.
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A Brief Back Story on My Family's Tradition
In my family, eating black-eyed peas on New Year’s has always been a tradition passed down from my grandmothers, who were born and raised in the South. Even though I’m not superstitious, this simple tradition is more about honoring my family's tradition as we look ahead to the new year.
I’ve played with the recipe to make it my own, and swapping out pork and smoked turkey for stewed beef felt like the perfect way to keep the tradition going while making it something a little different.
How to Make Black Eyed Peas with Stewed Beef
Making this dish is simple and by using fresh (a.k.a dried) black eyed peas and tender stewed beef, you get a delicious flavor that comes together perfectly without the need for pork or smoked meats.
Refer to the recipe card below for details.
How Long to Cook Black Eyed Peas
Fresh or dried black-eyed peas can take about 1 hour and 30 minutes to 1 hour and 35 minutes to become tender when cooked without soaking. For this recipe, I skipped the soaking step to keep things simple.
Storage and Reheat
Store any leftovers in an airtight container and refrigerate for up to 3 days.
To reheat, place the black eyed peas in a saucepan or pot over medium heat until they're warm.
Cooking Tips
- Letting the black-eyed peas and beef cook low and slow helps develop a richer flavor and ensures the peas become perfectly tender.
- For the best flavor, use low-sodium chicken broth instead of just water. Water alone can make the beans taste bland, and you’ll find yourself adding a lot more seasoning to get the perfect flavor.
- Add salt and seasoning in stages- start early for flavor, but finish with a final taste test before serving and add more kosher salt if needed.
📖 Recipe
Fresh Black Eyed Peas With Oxtails
Fresh Black Eyed Peas With OxtailsEquipment
- Dutch Oven or heavy bottom pot
- Cutting board for cutting vegetables
- Sharp knife for dicing vegetables
- measuring cup
- Measuring spoon
Ingredients
- 1 lb black eyed peas (dried)
- ½ lb stewed beef (or cubed beef)
- 7 cups chicken broth (low-sodium)
- 1 cup water
- 3 tablespoon avocado oil (or grape-seed oil (2 tablespoon for searing beef, 1 tablespoon for sauteing vegetables))
- 1 tablespoon Cajun seasoning
- 2 tablespoon onion (diced)
- 2 tablespoon green bell pepper (diced)
- 2 tablespoon celery (diced)
- ½ tablespoon Kosher salt
Instructions
- Dice onion, bell pepper, and celery (a.k.a the holy trinity of cooking) and set aside.
- Wash your stewed beef and pat it dry thoroughly with paper towels. Season generously with your favorite Cajun spice and kosher salt. Place a Dutch oven over medium-high heat and add avocado oil. When the oil is hot, add the stewed beef to the pot and sear all sides. This should take less than 10 minutes. Then, remove and place the beef on a clean plate. Set aside.
- Turn the heat down a bit and drizzle a little more avocado oil into the pot if needed. Add diced onion, bell pepper, and celery to the same pot and saute until onions become translucent. This will take about 3 to 4 minutes.
- Add the seared beef back to the pot. Add in the cleaned black eyed peas, pour in the low-sodium chicken broth and water, Cajun seasoning, kosher salt, and give a gentle stir.
- Place the lid onto the pot while tilting the lid. Then, lower the heat for the black eyed peas to simmer. During the last 30 minutes, remove the lid completely and allow the peas to continue simmering.
- Do a taste test to see if additional kosher salt needs to be added. They're done when the peas are tender. Then, remove them from the heat. Do not allow them to overcook as they will turn mushy.
Video
Notes
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- Letting the black-eyed peas and beef cook low and slow helps develop a richer flavor and ensures the peas become perfectly tender.
-
- For the best flavor, use low-sodium chicken broth instead of just water. Water alone can make the beans taste bland, and you’ll find yourself adding a lot more seasoning to get the perfect flavor.
-
- Add salt and seasoning in stages- start early for flavor, but finish with a final taste test before serving and add more kosher salt if needed.
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided by an online nutrition calculator. For the most accurate results, we recommend calculating the nutritional information using the specific ingredients and brands you use.
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