Spiced Red Beans Slow Cooker with Andouille and Smoked Ham Hock

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

Slow-cooked red beans infused with smoked ham hock and spicy andouille sausage, seasoned with classic Creole spices for a comforting meal. This creole-inspired slow cooker ready in about 495 minutes pairs sliced andouille sausage, large (about 1.5 lbs) smoked ham hock, large, diced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 390 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb, rinsed and soaked overnight dried red kidney beans
• 12 oz, sliced andouille sausage
• 1 large (about 1.5 lbs) smoked ham hock
• 1 large, diced yellow onion
• 1 medium, diced green bell pepper
• 2, diced celery stalks
• 4, minced garlic cloves
• 2 tbsp Cajun seasoning
• 1 tsp dried thyme
• 2 bay leaves
• 6 cups chicken broth
• 2 tbsp olive oil
• to taste salt
• to taste black pepper
• 2, sliced for garnish green onions
• for serving cooked white rice

Instructions

1. Step 1: Drain and rinse 1 lb dried red kidney beans that have soaked overnight. In a large skillet over medium heat, warm 2 tbsp olive oil. Add 12 oz sliced andouille sausage and cook for 5 minutes until browned. Transfer sausage to a slow cooker.
2. Step 2: In the same skillet, add 1 large diced yellow onion, 1 diced green bell pepper, and 2 diced celery stalks. Sauté for 6-7 minutes until softened, then add 4 minced garlic cloves and cook 1 minute until fragrant. Transfer vegetables to the slow cooker.
3. Step 3: Add the rinsed beans, 1 large smoked ham hock, 2 tbsp Cajun seasoning, 1 tsp dried thyme, 2 bay leaves, and 6 cups chicken broth to the slow cooker. Stir gently to combine.
4. Step 4: Cover and cook on low for 8-9 hours or on high for 4-5 hours until the beans are tender and creamy.
5. Step 5: Remove the ham hock, shred any meat, and return it to the pot. Discard bay leaves. Season with salt and black pepper to taste.
6. Step 6: Serve the red beans over cooked white rice and garnish with 2 sliced green onions for color and freshness.