Hoppin' John Black-Eyed Pea Confit

My daughter made this one for us for part of our New Year's Day 2015 supper. Each year we make some recipe for black-eyed peas, collards and hog jowls. This year since I had to work daughter offered to make the supper. This one was quiet different in that after precooking the peas you cook simmer them in 1 1/2 cups olive oil in the oven. Later you drain the oil off and use for seasoning in other dishes if you wish. I enjoy my black-eyed peas best with tomatoes and these were a bit crunchy for most of our tastes. Daughter says she wants to give them another go sometime though and cook longer before pouring on the oil and putting in the oven to see if that helps.