Caribbean Black Eyed Beans Stew
Servings: 5 People
Ingredients
- 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
Instructions
- 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.