Crockpot Butter Beans over Rice
Crockpot Butter Beans over Rice
Ingredients
- 1 pound butter beans, (baby Lima)
- 1 onion, chopped
- 1 bell pepper, chopped
- 2 stalks celery, chopped
- 2 cloves garlic, minced
- 3 ham hocks, several (note: these are salty, so be careful with seasoning later)
- 6 cups low sodium or no sodium chicken broth
- 1 teaspoon Britscookin Cajun Seasoning
- 1 teaspoon Britscookin Garlic & Herb
- 1 pound smoked sausage or andouille sausage, sliced
- 4 cups cooked rice, for serving
Instructions
- 1
Add the butter beans, chopped onion, chopped bell pepper, chopped celery, minced garlic, and ham hocks to a large crockpot.
⏱️ 10 min
- 2
Pour in the chicken broth. Season with 1 teaspoon of Britscookin Cajun Seasoning and 1 teaspoon of Britscookin Garlic & Herb. Remember, you can always adjust the seasoning later, especially given the saltiness of the ham hocks.
⏱️ 5 min
- 3
Cover the crockpot and cook on the HIGH setting for 6 hours. This allows the beans to become tender and the flavors to meld.
⏱️ 360 min
- 4
Carefully remove the ham hocks from the crockpot. Once cool enough to handle, shred the meat from the bones, discarding any fat and the bones themselves. Return the shredded ham hock meat to the crockpot.
⏱️ 10 min
- 5
While the ham hocks are cooling, slice the smoked or andouille sausage into rounds. In a large skillet over medium-high heat, brown the sausage until it's nicely caramelized. Stir the browned sausage into the crockpot with the beans.
⏱️ 15 min
- 6
At this point, you can either cook the butter beans on the LOW setting for another couple of hours to further deepen the flavors, or serve them immediately.
- 7
Serve the hot butter beans generously over cooked rice. Taste and adjust seasoning if needed, adding more salt, pepper, or Cajun seasoning to your preference.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Crockpot Butter Beans over Rice
- 1 pound butter beans, (baby Lima)
- 1 onion, chopped
- 1 bell pepper, chopped
- 2 stalks celery, chopped
- 2 cloves garlic, minced
- 3 ham hocks, several (note: these are salty, so be careful with seasoning later)
- 6 cups low sodium or no sodium chicken broth
- 1 teaspoon Britscookin Cajun Seasoning
- 1 teaspoon Britscookin Garlic & Herb
- 1 pound smoked sausage or andouille sausage, sliced
- 4 cups cooked rice, for serving
Instructions
- 1
Add the butter beans, chopped onion, chopped bell pepper, chopped celery, minced garlic, and ham hocks to a large crockpot.
⏱️ 10 min - 2
Pour in the chicken broth. Season with 1 teaspoon of Britscookin Cajun Seasoning and 1 teaspoon of Britscookin Garlic & Herb. Remember, you can always adjust the seasoning later, especially given the saltiness of the ham hocks.
⏱️ 5 min - 3
Cover the crockpot and cook on the HIGH setting for 6 hours. This allows the beans to become tender and the flavors to meld.
⏱️ 360 min - 4
Carefully remove the ham hocks from the crockpot. Once cool enough to handle, shred the meat from the bones, discarding any fat and the bones themselves. Return the shredded ham hock meat to the crockpot.
⏱️ 10 min - 5
While the ham hocks are cooling, slice the smoked or andouille sausage into rounds. In a large skillet over medium-high heat, brown the sausage until it's nicely caramelized. Stir the browned sausage into the crockpot with the beans.
⏱️ 15 min - 6
At this point, you can either cook the butter beans on the LOW setting for another couple of hours to further deepen the flavors, or serve them immediately.
- 7
Serve the hot butter beans generously over cooked rice. Taste and adjust seasoning if needed, adding more salt, pepper, or Cajun seasoning to your preference.
⏱️ 5 min