This is a delicious adaption of Lebanese meat and bean stew. This recipe calls for stewing steak and black eye beans, which are cooked until tender.
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. - 01 Jan 2010 (Review from Allrecipes US | Canada)
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! - 29 Jul 2011 (Review from Allrecipes US | Canada)
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. - 03 Jan 2010 (Review from Allrecipes US | Canada)