This week's featured recipe and tips by:

Terra Stoich

Culinary Resource Coordinator at Central Market Mill Creek

In college, Terra realized she coveted her cookbooks more than her school books, and the rest is history. In the restaurant business more than 20 years, she has managed one of our markets’ delis, and has been the culinary coordinator at Mill Creek since 2014. She loves to share recipe ideas and ingredient tips with customers. She has a particular affinity for home-style comfort food, for breakfast foods with unusual ingredients and for finding new uses for everyday ingredients.

These beans are great slathered on buttered toast or eaten alone with some crusty bread and lots of your favorite hot sauce. A nice cold lager would go great with these delicious legumes.

 Save time by using our market's already chopped mirepoix mix in place of the onions, carrots and celery.
This recipe makes a large batch of beans, so if you can't finish the whole batch, they freeze beautifully.

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Slow-Cooker Ham and Beans


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  • 1 pound dry white beans
  • 2 smoked ham hocks or shanks
  • 1/2-3/4 pound ham, cubed (optional)
  • 1 (28-ounce) can diced tomatoes
  • 3 1/2 cups water (or fill empty tomato can)
  • 1 cup diced yellow onion
  • 1 cup diced carrot
  • 1/2 cup diced celery
  • 2 tablespoons minced garlic
  • 1 tablespoon granulated garlic
  • 2 teaspoons onion powder
  • 1 teaspoon black pepper
  • Hot sauce
  • Salt


Cover beans with water and soak overnight in the refrigerator. Alternately, cover beans with water, bring to a boil and drain well.

Place all ingredients except salt and hot sauce in a slow cooker, with the ham hocks on the bottom. Cover and cook on high for about 6 hours or on low for about 8 hours.

When the beans are tender, use a fork to mash some of the beans against the side of the pot, just until the broth starts to look creamy.

Remove the ham bones. Pull off any ham still clinging to the bones (it should be very tender) and return the ham to the pot.

Stir and continue cooking until most of the liquid has been absorbed. Season to taste with salt and hot sauce. Ham hocks can be quite salty, so be sure to taste before adding additional salt.

Serve with garlic bread or on buttered toast.


This recipe makes a large batch and keeps well in the freezer.
Recipe from Central Market Mill Creek - Culinary Resource Center
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