9 slices bacon, cut into 1/2 inch pieces 1 small onion, chopped 2 cloves garlic, minced 4 cups water 6 cups fresh black-eyed peas, shelled 1 small jalapeno pepper, chopped 1/2 teaspoon black pepper 1 cup ham, cooked and minced 1/4 cup green onions, chopped
Cook bacon in a Dutch oven until crisp; remove bacon with a slotted spoon, reserving 2 Tbsp. drippings in Dutch oven. Drain bacon and set aside.
Saute onion and garlic in reserved drippings until tender. Add water, peas, jalapeno and pepper. Bring to a boil. Cover, reduce heat, and simmer 1 hour.
Add bacon, ham and green onions, and cook an additional 15 minutes.