Black-Eyed Peas with Carrots and Caserta recipe
All Recipes Side Dish Vegetables Squash Summer Squash
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 caloriescarbohydrate: 54.5 gcholesterol: : -fat: 5.7 gfiber: 10.3 gprotein: 19.5 gsaturatedFat: 0.9 gservingSize: -sodium: 90.6 mgsugar: 9.8 gtransFat: : -unsaturatedFat: : -
Directions Black-Eyed Peas with Carrots and Caserta
Directions
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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.