Black-Eyed Peas with Carrots and Caserta recipe

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Ingredients

1 (16 ounce) package dried black-eyed peas
2 slices lemon
½ teaspoon white sugar
1 large Caserta zucchini, cubed
4 carrots, cubed
salt to taste
2 large tomatoes, finely chopped
1 onion, finely chopped
2 tablespoons olive oil, or to taste
2 tablespoons lemon juice, or to taste
1 tablespoon capers, or to taste

Nutrition Info

332.5 calories
carbohydrate: 54.5 g
cholesterol: : -
fat: 5.7 g
fiber: 10.3 g
protein: 19.5 g
saturatedFat: 0.9 g
servingSize: -
sodium: 90.6 mg
sugar: 9.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place black-eyed peas in a large pot and cover with 6 cups water. Bring to a boil. Add lemon slices and sugar, simmer until black-eyed peas start to soften, about 30 minutes. Drain and rinse.

  2. Return black-eyed peas to the pot. Cover with 1 inch water. Bring to a boil. Simmer until almost tender, 30 to 40 minutes. Add zucchini, carrots, and salt. Simmer until black-eyed peas and carrots are soft, 20 to 50 minutes.

  3. Garnish black-eyed peas with tomatoes, onion, olive oil, lemon juice, and capers.

Recipe Yield

6 servings

Recipe Note

A refreshing Mediterranean dish! Black-eyed peas with carrots and caserta. Perfect choice for vegans and vegetarians! If you like fish, you can add some smoked tuna or sardines.

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