Step 1

Melt 2 tablespoons butter in a medium skillet. Add onion, green bell pepper, and celery, and sauté vegetables in butter for 3 to 5 minutes or until soft.

Step 2

Spray the inside of the slow cooker with non-stick cooking spray or grease with neutral cooking oil. Add ham hocks, red beans, onion, bell pepper, celery, and water to the pot.

Step 3

Stir in roasted chicken base (or bouillon cubes, if using), salt, granulated garlic, and Creole seasoning.

Step 4

Cover slow cooker with lid and Slow Cook on High for 3 1/2 to 4 hours, until beans are soft and creamy.

Step 5

Carefully remove the lid and stir in the remaining 6 tablespoons of butter in the pot.

Step 6

Continue cooking with the lid off on High for 30 minutes to 1 hour, until desired consistency is reached

Step 7

Ladle red beans over rice and serve with andouille sausage.