New this month
Get the Allrecipes magazine

Black-Eyed Peas with Carrots and Caserta

 made it  |  0 reviews   |   photos
Mothersagenda

"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."
Added to shopping list. Go to shopping list.

Ingredients

1 h 50 m servings 340 cals
Original recipe yields 6 servings

On Sale

What's on sale near you.

or

Sort stores by

We're showing stores near
{{city}}
Update Location
(uses your location)



  • offer photo
offer photo

May we suggest

ADVERTISEMENT

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

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

Nutrition Facts


Per Serving: 340 calories; 5.8 g fat; 56.3 g carbohydrates; 19.7 g protein; 0 mg cholesterol; 104 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 0