Southern Cavier - cooking recipe

Ingredients

2 (15 oz.) cans black-eyed peas, drained
1/3 c. salad oil
1/3 c. wine casserole
1 clove garlic
1/4 c. finely chopped onion
1/2 tsp. salt
cracked pepper to taste

Preparation

Combine all ingredients; cover and chill 24 hours.
Remove garlic.
Chill for 2 days to 2 weeks before serving.
Yield:
6 to 8 servings.