This slow cooker butter beans recipe combines dried beans with smoky ham hocks and browned sausage for a traditional Southern one-pot meal. The long, gentle simmer creates tender beans and deeply flavored broth without active cooking time.
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To a slow cooker, add the dried butter beans, chopped onion, bell pepper, and celery.
Add the minced garlic and smoked ham hocks to the slow cooker.
Pour in enough chicken broth to cover all the ingredients.
Season with all-purpose seasoning and Cajun seasoning, then stir to combine.
Cover and cook on low for 6-8 hours or on high for 4-5 hours, until the beans are tender.
Once the beans are tender, remove the ham hocks from the slow cooker.
Shred the meat from the bones, discard the bones and skin, and return the shredded meat to the slow cooker. Stir to combine.
In a separate skillet over medium-high heat, brown the sliced smoked sausage.
Add the browned sausage to the slow cooker and stir it in.
Serve hot, spooned over cooked rice and garnished with fresh parsley if desired.
Refrigerate in an airtight container up to 3 days. Freeze up to 2 months. Reheat on the stove over medium heat, stirring occasionally, until warmed through.
slow cooker (6–8 quart recommended) · skillet (for browning sausage)
No. This recipe uses dried butter beans added directly to the slow cooker. The long cooking time softens them without pre-soaking.
Yes. Use about 4 cans (15 oz each) of drained butter beans and add them in the last 30 minutes to prevent mushiness.
Smoked sausage is traditional. Andouille sausage adds extra Cajun flavor, or use kielbasa as a milder substitute.
Plan 6–8 hours on low in the slow cooker. The beans need extended time to become tender.
Yes. Cook completely, cool, and refrigerate up to 3 days. Reheat gently on the stove or in the microwave.
