Texas Caviar

• 1 pound dried or frozen black-eyed peas
• 6 cups unsalted chicken stock
• 3/4 cup corn oil, preferably unrefined
• 1/4 cup cider vinegar, preferably unrefined
• 1 small green bell pepper, chopped
• 1/2 cup chopped sweet onion (such as texas 1015, vidalia, or walla walla) or 1/4 cup regular onion
• 2 roasted garlic cloves (see Notes)
• 1 teaspoon coarse-ground black pepper
• 1/2 teaspoon salt, or more, to taste

1. In a large saucepan, cover the peas by at least 1 inch with stock.
2. Bring the liquid to a boil over high heat.
3. Reduce the heat to a simmer, and cook the peas until they are tender, anywhere from 45 minutes to 1 1/2 hours depending on your peas.
4. (Frozen peas generally cook faster.)
5. Stir occasionally, and add more stock or water if the peas begin to seem dry before they are done.
6. Drain the peas.
7. In a large bowl, toss them together with the remaining ingredients.
8. Refrigerate the peas, covered, at least 2 hours, preferably overnight.
9. The peas get tastier over several days.
10. Serve the peas chilled.

peas, corn oil, cider vinegar, green bell pepper, sweet onion, garlic, coarseground black pepper, salt

Taken from www.cookstr.com/recipes/texas-caviar (may not work)