The Bean Pot creates a stone oven, makings it own savory juices. It also keeps food warmer longer while serving and the clay also retains the cold. This means you can serve potato salad, or any other chilled dish, colder longer. And what other cooking dish can you take from the oven to the table or buffet that looks this nice?
Pot roasts, corned beef and cabbage, or hot artichoke dip can all be made easily in a Bean Pot. Many crock pot recipes can be converted to the bean pot. If the dish needs to cook in a slow cooker/crock pot on "Low" for 8 hours, it will only take 2 hours covered at 325 degrees F in the Bean Pot. If a recipe calls to cook on "High" for 3 hours, it will cook in the oven, covered for 1 1/2 hours at 325 degrees F.
There are many bean pot recipes to be found on the internet and in cookbooks. Here is a quick and easy favorite:
1) Start out by browning 8 slices of chopped bacon, and 1 large sweet, chopped onion in a medium size skillet until the bacon is done, and onion soft. Add it to a bowl.
2) Two cans of Bush's baked beans (or your favorite) and add it to your onions and bacon.
3) Add: 1 t. of liquid smoke, 1 T of yellow prepared mustard, 1/2 cup of barbeque sauce,1/4 t of black pepper, 1/2 c. of light brown sugar, and 3T of maple syrup. Mix all , being careful not to smash the beans. Taste. If it is too sweet, add mustard. Too sour, add brown sugar.
4) Put in bean pot and bake in oven for 1 hour @350 degrees uncovered.
Our bean pots were featured in this month's Edible Reno-Tahoe Magazine COOKS! Edition and are available at Artists Co-Op Gallery, 627 Mill Street or Micano Home & Garden 1350 S. Virginia St. Prices range from $60-$80