Black-Eyed Peas With Carrots And Caserta

• 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

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.

blackeyed peas, lemon, white sugar, zucchini, carrots, salt, tomatoes, onion, olive oil, lemon juice, capers

Taken from www.allrecipes.com/recipe/259352/black-eyed-peas-with-carrots-and-caserta/ (may not work)