Slow Cooker Butter Beans with Ham and Sausage | CookOS

Butter Beans with Ham and Sausage

Name: Slow Cooker Butter Beans with Ham and Sausage
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Yield: 6 servings
Cuisine: Southern
Ingredients: 1 lb dried butter beans; 1 large yellow onion, chopped; 1 green bell pepper, chopped; 2 celery ribs, chopped; 2 cloves garlic, minced; 1.5 lbs smoked ham hocks; 32 oz chicken broth; 1 tbsp all-purpose seasoning; 2 tbsp Cajun seasoning; 14 oz smoked sausage, sliced; Cooked rice, for serving; Fresh parsley, for garnish

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.

⚡Slow Cooker

🌍Southern 🏷️Butter beans 🏷️Ham hocks 🏷️Smoked sausage 🏷️Slow cooker

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🏷️Crock-pot recipe

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Total

4h 15m

Servings

Difficulty

Easy

Est. Cost

$23–$38

Recipe Source

View original recipe

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Ingredients

1 lb dried butter beans
1 large yellow onion, chopped
1 green bell pepper, chopped
2 celery ribs, chopped
2 cloves garlic, minced
1.5 lbs smoked ham hocks
32 oz chicken broth
1 tbsp all-purpose seasoning
2 tbsp Cajun seasoning
14 oz smoked sausage, sliced
Cooked rice, for servingoptional
Fresh parsley, for garnishoptional

12 Ingredients

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Instructions

1
To a slow cooker, add the dried butter beans, chopped onion, bell pepper, and celery.
2
Add the minced garlic and smoked ham hocks to the slow cooker.
3
Pour in enough chicken broth to cover all the ingredients.
4
Season with all-purpose seasoning and Cajun seasoning, then stir to combine.
5
Cover and cook on low for 6-8 hours or on high for 4-5 hours, until the beans are tender.
6
Once the beans are tender, remove the ham hocks from the slow cooker.
7
Shred the meat from the bones, discard the bones and skin, and return the shredded meat to the slow cooker. Stir to combine.
8
In a separate skillet over medium-high heat, brown the sliced smoked sausage.
9
Add the browned sausage to the slow cooker and stir it in.
10
Serve hot, spooned over cooked rice and garnished with fresh parsley if desired.

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Tips & Notes

Pro tips

Brown the sliced sausage in a skillet over medium-high heat before adding to the slow cooker to develop smoky caramelized edges and render fat for extra flavor.
Add the holy trinity (onion, celery, bell pepper) in the first layer so they soften and flavor the entire broth over the long cook time.
Check bean doneness at the 6-hour mark by pressing one between your fingers; it should break easily but not fall apart.
For deeper flavor, let ham hocks simmer for 30 minutes before adding other ingredients so their smokiness infuses the broth.

Substitutions

Smoked ham hocks → smoked pork shoulder or bacon (use 1 lb; adds richness but less collagen and body)
Cajun seasoning → creole seasoning or a mix of paprika, cayenne, garlic powder, and thyme (adjust to taste)
Chicken broth → vegetable broth or water (reduces savory depth; add 1 tbsp soy sauce to compensate)
Dried butter beans → cannellini beans or great northern beans (cook time may reduce by 1–2 hours)

Storage & make-ahead

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.