Frixos Personal Chefing

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Caribbean Black Eyed Beans Stew


A true personal favourite that I would have at least once a week when in season. And when not in season, it’s Barba Stathis to the rescue with their frozen black-eyed beans! While we usually have them just boiled and served with lemon and oil (along with condiments like olives, scallions, chilies and anchovies) I always look for other ways to enjoy them. In this case the inspiration is from the Caribbean with smoky BBQ elements in the dish combined with traditional Mediterranean flavors.

Caribbean Black Eyed Beans Stew


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Caribbean Black Eyed Beans Stew

Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Dish, Salad
Cuisine: Cypriot
Keyword: Food Recipes, Pleasures, Pulses-Legumes
Servings: 5 People


  • 450g Black-Eyed Beans , Barba Stathis
  • 1 bunch of thin Celery stems , roughly chopped
  • ½ cup fresh Parsley , roughly chopped (reserve some leaves finely chopped for garnish)
  • 1 400ml Whole Tomatoes , Canned
  • 1 tbsp Tomato Paste
  • 1 Yellow Onion , roughly chopped
  • 50ml EVOO , Extra Virgin Olive Oil
  • 800ml Water
  • 2 Bay Leaves
  • 1 tbsp dry Thyme
  • 3 tbsp BBQ Dry Rub , store-bought or Recipe in BBQ section
  • 1 tbsp Sweet Smoked Paprika
  • ½ tsp Chili Flakes
  • 1 tsp Sea Salt , be cautious as the BBQ dry rub may be salty
  • ½ tsp Freshly Ground Black Pepper
  • Rustic Cypriot Bread


  • Take a pressure cooker and on medium heat pour the oil. Wait for a minute or so to heat up and add the onions sautéing them for about 4’ until translucent.
  • Add in the cooker the Black-Eyed beans and all the ingredients and the water, making sure it covers the beans plus a bit more, give it a good stir, tightly close the lid of the pressure cooker and turn up the heat. Wait to start steaming, reduce the heat and cook for 25’.
  • Carefully open the pressure valve to release the steam and then open the cooker. Discard the bay leaves, serve while sprinkling some of the reserved parsley.


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