Vegan
Black-Eyed Pea and Squash Succotash
Herbed Farro
Ingredients
- 2 Tbsp olive oil
- 1 onion, chopped
- 1 red bell pepper, chopped
- 3 zucchini, coarsely chopped
- 3 yellow squash, coarsely chopped
- 1 (15-oz) can black-eyed peas, drained and rinsed
- 1 pint grape tomatoes, cut in half
- ½ cup vegetable broth
- ½ tsp salt
- ½ tsp black pepper
Instructions
- Heat oil in a large deep skillet over medium-high heat; add onion and bell pepper. Sauté 5 minutes or until tender; add zucchini and yellow squash. Cook 3 minutes or until tender.
- Add black-eyed peas, tomatoes, broth, salt and pepper; cook 5 minutes longer or until mixture thickens.
- Serve over Herbed Farro.
Side Dish Ingredients
- 1½ cups uncooked farro
- 3 Tbsp chopped fresh basil
- 1 Tbsp olive oil
- ½ tsp pepper
Side Dish Instructions
- Bring 4½ cups of salted water to a boil; add farro. Reduce heat; cover and simmer 40 to 45 minutes or until tender. Drain, if needed. Stir in basil, oil, and pepper.
Vegetarian Meal Plan
This recipe selected from the eMeals Vegetarian Meal Plan.
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