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.
INGRIDIENT
DIRECTION
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.
NUTRITION FACT
Per Serving: 333 calories; protein 19.5g; carbohydrates 54.5g; fat 5.7g; sodium 90.6mg.
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