BLACK-EYED PEAS WITH CARROTS AND CASERTA

Black-Eyed Peas with Carrots and Caserta image

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.

Provided by Mothersagenda

Categories Side Dish Vegetables Squash Summer Squash

Time 1h50m

Yield 6

Number Of Ingredients 11

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

Steps:

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

Nutrition Facts : Calories 332.5 calories, Carbohydrate 54.5 g, Fat 5.7 g, Fiber 10.3 g, Protein 19.5 g, SaturatedFat 0.9 g, Sodium 90.6 mg, Sugar 9.8 g