Step 1

Heat a medium heavy-bottomed saucepot or Dutch oven over medium-high heat. Add the field peas and cover with cold water by 1 inch (should be about 6 cups water). Add the smoked turkey and a few generous pinches of salt and bring to a boil. Reduce to a simmer, cover, and cook over medium heat until tender, about 2 hours, then turn off the heat. Do not drain.

Step 2

Melt 2 tablespoons of the butter in a large saucepot over medium-high heat and add the oil. Add the onion and green pepper. Season with salt and pepper and cook just until slightly softened, about 5 minutes. Add the garlic and cook 1 minute more. Add the rice to the pot and cook, stirring, until toasted, about 5 minutes.

Step 3

Add 3 cups water and 1 cup of the cooking liquid from the peas. Bring to a boil, then cover and cook over medium-low heat until the rice is tender and cooked through, 15 to 20 minutes. Fluff the rice with a fork and gently stir in the cooked peas, drained, and the remaining 2 tablespoons of butter. Cover and cook for 10 minutes more. Transfer to a serving bowl and top with the sliced scallions before serving.