This recipe for Texas Caviar was shared by Brie  in the South Beach Diet group on Ravelry. Since not everyone can get on Ravelry, I posted the recipe here with Brie’s permission. This is Brie's original recipe. I will confess to making this with two 15 ounce cans of black eyed peas.

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Ingredients

• 1 pound dried black eyed peas
• 6 cups chicken stock
• 1 bay leaf
• 1/4 cup corn oil or olive oil
• 1/4 cup apple cider vinegar
• 1 small green bell pepper, diced
• 1/2 cup diced sweet onion (Vidalia, Texas 1015)
• 1 jalapeno, minced
• 2 garlic cloves, minced
• 1 teaspoon black pepper (freshly cracked if you can)
• 1/4 teaspoon ground cumin (I like more)
• 1/2 teaspoon salt (or to taste)

Directions

1. Combine the peas, stock and bay leaf in a large saucepan, and bring them to a boil over high heat.
2. Reduce the heat to low and simmer the peas until tender, about 1 1/2 hours. Add more hot water to the peas if they begin to seem dry. Stir only occasionally and avoid mashing the peas.  When soft but not mushy, drain the peas.
3. Transfer the peas to a large bowl and toss gently with the remaining ingredients.
4. Refrigerate for at least 2 hours and preferably overnight.

Serve the peas as a salad or, if you wish, as an appetizer with tortilla chips for scoops.