Instructions: Cook bacon in a Dutch oven until crips; 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.

Yield: 6 to 8 servings.

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