Rinse and sort black-eyed peas according to package directions.

Place peas in a large Dutch oven and cover with cold water 2 inches above the peas.

Soak peas for 6 to 8 hours (or use the quick-soak method).

Drain the peas and rinse thoroughly.

For Quick-Soak: Place peas in a Dutch oven; cover with cold water 2 inches above peas. Bring to a boil; boil 1 minute. Cover, remove from heat, and let stand 1 hour. Drain peas, and rinse thoroughly.

Bring salt pork and 1 quart of water to a boil in the Dutch oven over medium-high heat.

Reduce heat to medium-low and simmer for 30 minutes.

Add the peas, chopped onion, bacon drippings, ground pepper, water to cover, and diced jalapeno pepper (if desired).

Bring to a boil over medium-high heat.

Cover, reduce heat, and cook, stirring occasionally, for 1 hour to 1 hour and 30 minutes, or until the peas are tender and the liquid thickens slightly.

Uncover after 1 hour to allow liquid to evaporate if necessary.

Season with salt and pepper to taste.

Garnish with chopped green onions and cooked, crumbled bacon before serving.