Black-Eyed Peas with Carrots and Caserta

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.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 30 mins
• Total Time: 1 hr 50 mins
• Calories: 333 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 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.

Step 3

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