Black-Eyed Peas With Carrots And Caserta - cooking recipe

Ingredients

1 (16 ounce) package dried black-eyed peas
2 slices lemon
1/2 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

Preparation

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.