Recipes > Dinner, Soup/Stew

Tony’s Hoppin’ John

Prep Time

10 minutes

Cook Time

70 minutes


6-8 people

These aren’t your average black-eyed peas! Southern Bite amps up the flavor of these peas with smoked pork, green chilies and a double dose of Tony’s to make the perfect Hoppin’ John.

Tony’s Hoppin’ John

Kitchen Tip : Tony's Hoppin' John


  • 1 Pound Dried Black-Eyed Peas, Sorted and Rinsed

  • 2 Tablespoons Olive Oil

  • 1 Medium Sweet Onion, Finely Diced

  • 2 Cloves Garlic, Minced

  • 5 Cups Chicken Broth

  • 1 Cup Tony’s Bloody Mary Mix (Optional – See Notes)

  • 1 Can (10.5 Ounces) Spicy Tomatoes with Chilies

  • 1 Tablespoon Tony’s Original Creole Seasoning

  • 1 Pound Smoked Pork or Turkey (Ham Hock, Ham Bone, Turkey Leg, Turkey Wing, etc.)

  • 2 Cups Uncooked Rice

  • Clear


  1.  In a large pot or Dutch oven with a tight-fitting lid, heat the olive oil over medium heat. Add the onion and cook, stirring frequently, until the onion is translucent, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute.
  2. Add the broth, Tony’s Bloody Mary Mix, peas, undrained tomatoes, Tony’s Original Creole Seasoning, and smoked meat. Stir to combine. Bring to a boil, then reduce to a simmer, cover, and cook, stirring occasionally for about 1 hour or until the peas are tender. Add additional broth if needed.
  3. If desired, remove the meat, shred it and then return it to the pot. Add more Tony’s Original Creole Seasoning to taste.
  4. While the peas cook, prepare the rice according to the package instructions. The 2 cups of uncooked rice should yield 6 to 8 cups of cooked rice depending on the exact kind. Serve peas over the cooked rice, mixing together if desired.


If not using Tony’s Bloody Mary Mix, add 1 additional cup of broth.

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