Chop the onion, bell pepper, garlic and bacon together. Put a tablespoon of olive oil in the bottom of a black iron pot and gently cook the vegetables and ham until soft, about 5 minutes.† Add the peas, cover with water, add the herbs and one-half teaspoon of Emeril's essence seasoning.† Bring up to a boil, then lower heat and let gently cook, partially covered for 45 minutes. The peas should be tender and redolent with flavor. If there is too much liquid, boil the beans for a few minutes to reduce. Add the country ham, cut in small cubes, simmer for 5 minutes, and adjust the seasonings. Stir in the fresh parsley and serve over rice.