Hi Betty:-) This recipe is from Texas Home Cooking by Cheryl Alters Jamison and Bill Jamison.

Texas caviar

1 lb. dried or frozen black-eyed peas
6 c. chicken stock
3/4 c. corn oil
1/4 c. cider vinegar
1 small green bell pepper, chopped
1/2 c. chopped sweet onion (such as Tezas 1015, Vidalia, or Walla Walla), or 1/4 c. regular onion
2 roasted garlic cloves
1 tsp. coarse-ground black pepper
1/2 tsp. salt, or ,ore to taste

Serves 4 to 6

In a large saucepan, cover the peas by at least 1 inch with stock. Bring the liquid to a boil over high heat. Reduce the heat to a simmer, and cook peas until they are tender, anywhere from 45 min. to 1 1/2 hours depending on your peas. (Frozen peas generally cook faster). Stur occasionally, and add more stock or water if peas begin to seem dry before they are done.

Drain the peas. In a large bowl, toss them together with the remaining ingredients. Refrigerate the peas, covered, at least 2 hours, preferably overnight. The peas get tastier over several days. Serve the peas chilled.

Editor's Note:
Betty, if you search our message boards for: texas caviar (please note the spelling) you'll find recipes previously shared. - Betsy