BBQ Beezeli Yaxni

(BBQ Stewed Peas)

Beezeli Yaxni, aka Stewed Peas is a traditional Cypriot dish I grew up on. My mum always made us heart vegetable dishes, especially during lent when fasting. With the warmer weather slowly arriving, I have been excited to fire up my BBQ for some outdoor cooking. Something about a dish slow cooked on the BBQ, tastes like summer and so delicious. This stew is filled with so many veggies, carrots, celery, potatoes, onions and peas, slowly simmered in a clay pot and with in a fresh tomato sauce makes for perfect dish to mop up all the flavours with your favourite crusty bread. This recipe also pairs wonderfully with lamb, chicken, pork or beef.

Kali Orexi!



4 tbsp olive oil

1 medium sweet onion, 1/2 inch dice

2 medium carrots, 1/2 inch dice

2 large celery stalks, 1/2 inch dice

4 medium potatoes, skin on, 1/2 inch cubed

1 tbsp tomato paste

4 ripe medium tomatoes, 1/2 inch diced

2 cup vegetable stock

1 large bay leaf

1 tsp salt

1 tsp fresh ground pepper

4 cup fresh or frozen peas



Preheat BBQ to medium heat.

Heat oil in a large deep clay pot or cast iron skillet on BBQ. Add onions, carrots, celery and potatoes and saute until slightly sold and just golden, 5-6 minutes.

Stir in tomato paste and continue sauté for 1-2 minutes.

Add tomatoes and cook until tomatoes have softened and release their juices , stirring occasionally. 

Add stock, bay leaf, peas and season with salt and pepper. Stir until well mixed.

Cover with lid or tightly seal with aluminum foil.

Reduce BBQ heat to med-low and cook for 20-25 minutes. Stir, cover and cook an additional 5-10 minutes until vegetables have softened and liquid has thickened.

Enjoy with fresh bread on its own or as a side.


Copyright © 2016 Irene Matys.

All Rights Reserved.

  • Facebook Social Icon
  • Instagram Social Icon
  • Twitter App Icon