Texas Caviar

1. 1

   In a large saucepan, cover the peas by at least 1 inch with stock.

2. 2

   Bring the liquid to a boil over high heat.

3. 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. 4

   (Frozen peas generally cook faster.)

5. 5

   Stir occasionally, and add more stock or water if the peas begin to seem dry before they are done.

6. 6

   Drain the peas.

7. 7

   In a large bowl, toss them together with the remaining ingredients.

8. 8

   Refrigerate the peas, covered, at least 2 hours, preferably overnight.

9. 9

   The peas get tastier over several days.

10. 10

    Serve the peas chilled.

No additional tips available.