Combine peas, 2 teaspoons salt, bacon drippings, and water to cover in a large Dutch oven; bring to a boil. Reduce heat; cover and simmer 45 minutes.
Sauté onion, celery, and peppers in oil until vegetables are tender; add to peas. Stir in tomatoes, okra, and remaining salt. Simmer, uncovered, 30 minutes or until peas are tender.