Chef Dook Chase’s Black Eyed Peas Stew with Oxtails

2 lbs - Oxtails
2 tbsp vegetable oil
½ stick butter
1 lb dried black eye peas (soaked at least an hour before)
1 butternut squash (peeled and inch cubed)
1 onion chopped
1 green bell pepper chopped
2 tbsp minced garlic
1 bay leaf
1 tbsp dried thyme
1 tsp cayenne pepper
3 qt chicken stock
1 qt water
Salt
Pepper

In a Dutch oven over medium heat, add oil and butter. Brown (Oxtails on all sides) for 5 minutes. Remove Oxtails and set aside.

Add onion and stir to release the brown, flavorful bits at the bottom of the pot. Let sweat for 3 minutes. Mix in bell pepper and garlic; sauté for 3 minutes. Season with dried thyme and cayenne pepper. Deglaze with chicken stock.

Return Oxtails to the pot and cook on low heat for 1 ½ hours. Add black-eyed peas, water, and bay leaf. Bring to a light boil. Cover and cook on low heat for 1 1/2 hour, until beans are tender.

Add 1 tsp. salt and cubed butternut squash and cook an additional 15 minutes. Serve with rice.