3 cups shelled fresh lady peas (about 4 lb in shells) or frozen black-eye peas (1 lb; do not thaw)
3 cups water
1/4 cup thinly sliced scallion greens
Accompaniment: rice
Directions
Cut off and discard any skin from salt pork, then cut salt pork into 1/3-inch pieces. Cook in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until most of fat is rendered and pork is golden and crisp, 6 to 8 minutes. Transfer pork with a slotted spoon to paper towels to drain.
Pour off all but about 1 tablespoon fat from saucepan, then cook onion in fat over moderate heat, stirring, until softened, about 4 minutes. Add garlic and cook, stirring, 1 minute.
Stir in peas and water and simmer, uncovered, until tender, 30 to 35 minutes. Stir in scallions and salt and pepper to taste.
