Crockpot Speckled Butter Beans and Okra Stew – Southern Slow-Cooked Comfort
A hearty, slow-cooked Southern stew made with creamy speckled butter beans, tender okra, and bold Creole seasonings — all made effortlessly in the crockpot.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 15 minutes
- Yield: 6–8 servings 1x
Ingredients
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2 cups dried speckled butter beans (or 4 cups fresh/frozen)
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2 cups sliced okra (fresh or frozen)
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1 medium onion, chopped
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1 green bell pepper, diced
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2 stalks celery, chopped
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4 cloves garlic, minced
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1 (14.5 oz) can diced tomatoes
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4 cups low-sodium vegetable or chicken broth
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8 oz smoked sausage, sliced (optional)
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1 tsp dried thyme
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1 bay leaf
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1 tbsp Creole seasoning
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Salt and black pepper, to taste
Instructions
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If using dried beans, soak overnight in water. Drain before using.
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In a 6-quart crockpot, layer beans, okra, onion, celery, bell pepper, garlic, tomatoes (with juice), sausage, thyme, bay leaf, and Creole seasoning.
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Pour broth over all ingredients. Stir gently to combine.
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Cover and cook on LOW for 8–9 hours or HIGH for 5–6 hours, until beans are tender.
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Remove bay leaf. Adjust seasoning with salt and pepper. Mash some beans to thicken if desired.
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Serve hot with cornbread or rice.
Notes
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For vegan version, omit sausage and use vegetable broth.
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Add greens in the last hour of cooking for added nutrition.
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Store leftovers refrigerated for up to 4 days or freeze for 3 months.