Heat the oil in a large pot. Add the onions, bell pepper and jalapeno. Sauté until tender, about 5 minutes. Add the water, ham bone, peas and seasonings and bring to a boil. Meanwhile slice the sausage into 1/2-inch pieces and brown in a heavy skillet. (If using bacon, cook until just under crisp.) Add the sausage to the peas. Reduce to a simmer and cook 1 hour, until the peas are creamy and tender. Add additional water if necessary. Adjust seasonings to your taste. May be served over rice as a main course, as a side dish, or thinned with ham stock and served as a soup.

Yield
8 servings