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.
Sauté onion and garlic in reserved drippings until tender. Add water, peas, jalapeños 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.Servings: 6 to 8