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.
Provided by Mothersagenda
Categories Side Dish Vegetables Squash Summer Squash
Time 1h50m
Yield 6
Number Of Ingredients 11
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
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Mo Black
[email protected]The black-eyed peas were a little too al dente for my taste, but otherwise this dish was very good.
Christian Brockus
[email protected]This recipe is easy to follow and the end result is delicious. I will definitely be making this again.
lind sogojeva
[email protected]I made this dish for a potluck and it was a big success. Everyone loved the unique flavor combination of the black-eyed peas, carrots, and caserta.
shakeeb ch
[email protected]Yummy!
Nikleshdas jahanpur123.
[email protected]This dish was a hit with my family! The black-eyed peas were cooked perfectly, and the carrots and caserta added a nice sweetness and crunch. I followed the recipe exactly and it turned out great.