Black-Eyed Peas with Carrots and Caserta

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

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.

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

Categories

Similar Recipes You May Like

Charred Corn and Black Bean Salsa

Charred Corn and Black Bean Salsa

Peach and Raspberry Crumble

Peach and Raspberry Crumble

Asparagus and Tomato Salad with Goat Cheese

Asparagus and Tomato Salad with Goat Cheese

Sticky Orange Chicken with Nectarines

Sticky Orange Chicken with Nectarines

Chicken and Pasta Casserole with Mixed Vegetables

Chicken and Pasta Casserole with Mixed Vegetables

B.L.T. Salad with Basil Mayo Dressing

B.L.T. Salad with Basil Mayo Dressing

Black Bean, Corn, Tomato, and Shrimp Salad

Black Bean, Corn, Tomato, and Shrimp Salad

Grilled Strawberry Shortcake with Sweet Cream

Grilled Strawberry Shortcake with Sweet Cream