Hoppin' John

Ingredients

• 0.5 lbdried black-eyed peas$0.79
• 6 ozthick-cut bacon, diced$2.23
• 1 eachyellow onion, diced$0.79
• 3 eachgarlic cloves, minced$0.34
• 1 cuplong-grain rice$0.44
• 4 cupcollard greens, chopped$4.54
• 4 cupchicken broth$1.68
• 1 tspCajun seasoning$0.02
• 0.5 tspkosher salt$0.01
• 0.5 tspblack pepper$0.05
• 2 tbsphot sauce$0.09
• Total for 4 servings$10.98

Most of the cost is collard greens, chopped ($4.54) and thick-cut bacon, diced ($2.23). With oil, spices and staples already at home, the shop drops to about $8.74. Prices are estimated for the amount used, at average US grocery prices (November 2026).

Steps

1. Place the dried black-eyed peas in a heatproof bowl, cover completely with boiling water by at least 2 inches, let soak for 60 minutes, then drain thoroughly.
2. Set a large Dutch oven or heavy pot over medium heat, add the thick-cut bacon, and cook for 6 to 7 minutes until browned and crisp.
3. Add the yellow onion and garlic cloves to the pot with the rendered bacon fat, cooking over medium heat for 4 minutes until the onion is soft and translucent.
4. Stir in the drained black-eyed peas, chicken broth, Cajun seasoning, kosher salt and black pepper. Bring to a boil, then reduce the heat to low, cover with a tight lid and simmer for 30 to 35 minutes until the peas are nearly tender.
5. Add the long-grain rice and chopped collard greens to the pot, stirring gently to ensure the rice is submerged in the simmering broth.
6. Cover the pot tightly and simmer over low heat for 15 to 18 minutes without lifting the lid, until the liquid is absorbed, the rice is tender and the collards are wilted.
7. Remove the pot from the heat, leave covered to steam undisturbed for 5 minutes, then uncover, pour in the hot sauce, and fluff the rice and peas gently with a fork.
8. Ladle the Hoppin' John into warm bowls and serve hot, passing extra hot sauce at the table if you like.