The Bean Pot may seem small, but holds a lot! It bakes food so good and clean up is a snap! It creates a stone oven and makes its own juice! It also keeps food warm longer while serving.
Since your Bean Pot is made out of clay, it also retains coldness. This means you can Serve Potato Salad (or any other dish you want to keep cold) in your chilled Bean Pot. It will help keep your food cold while sitting at your table.
The Bean Pot also makes a wonderful ice bucket for casual dinners.
Bean Pots make wonderful gifts for showers, weddings, birthdays, Christmas, or any other special gift.
You may need to buy a smaller roast to fit in the Bean Pot. Remember to make sure the meat is thawed first before you place it into the Bean Pot.
HOME AND GARDEN PARTY ROAST
1 can of Coke
I can of cream soup (either Mushroom, Chicken, etc)
Add salt, pepper, onions, garlic, potatoes, carrots, etc. Place all in the Bean Pot and bake at 350° F for 2 ½ to 3 hours.
You can use a 1-½ lb. inexpensive cut roast. There is still a lot of room in the Bean Pot. It is much larger than it
appears. Place a piece of foil over top between pot and lit as the lid is not glazed and will stain on the bottom. This will
form a seal (do this for all recipes).
1 can of Coke
I can of cream soup (either Mushroom, Chicken, etc)
Add salt, pepper, onions, garlic, potatoes, carrots, etc. Place all in the Bean Pot and bake at 350° F for 2 ½ to 3 hours.
You can use a 1-½ lb. inexpensive cut roast. There is still a lot of room in the Bean Pot. It is much larger than it
appears. Place a piece of foil over top between pot and lit as the lid is not glazed and will stain on the bottom. This will
form a seal (do this for all recipes).
POT ROAST
Place the roast in the Bean Pot. Add potatoes, carrots, onions, celery, salt and pepper. It isn’t necessary to add water.
Cover with the lid. Put into 325° F oven for 2-3 hours, depending on how large the roast is. Remove roast and
vegetables from bowl. Use broth to make gravy.
Place the roast in the Bean Pot. Add potatoes, carrots, onions, celery, salt and pepper. It isn’t necessary to add water.
Cover with the lid. Put into 325° F oven for 2-3 hours, depending on how large the roast is. Remove roast and
vegetables from bowl. Use broth to make gravy.
BACHELORS ROAST
Place roast (about 3 lbs.) in Bean Pot and pour I can of coke and 2 cups of catsup over it. Cover with the lid. Cook for
about 30 minutes/lb. in oven at 350° F. Optional: Add onions, pressed garlic. If there are any leftovers just shred and
mix with the sauce and your have a BBQ for a couple of meals.
Place roast (about 3 lbs.) in Bean Pot and pour I can of coke and 2 cups of catsup over it. Cover with the lid. Cook for
about 30 minutes/lb. in oven at 350° F. Optional: Add onions, pressed garlic. If there are any leftovers just shred and
mix with the sauce and your have a BBQ for a couple of meals.
BURGUNDY POT ROAST
Place the roast in the Stoneware Baking Bowl. Add 1-Cup burgundy wine, 1-can (8-oz.) tomato sauce and 1 pkg. dry
vegetable soup mix. Cover with the lid and bake 3-3 ½ hours at 325° F. Serve hot over egg noodles.
Place the roast in the Stoneware Baking Bowl. Add 1-Cup burgundy wine, 1-can (8-oz.) tomato sauce and 1 pkg. dry
vegetable soup mix. Cover with the lid and bake 3-3 ½ hours at 325° F. Serve hot over egg noodles.
VEGETABLE POT ROAST
Place roast in Bean Pot. Add vegetables (carrots, onion, and potatoes.) Mix one can of Cream of Mushroom soup with a
pkg. of dry onion or vegetable soup mix. Add to Bean Pot. Cover with the lid; bake at 375° F for 2-3 hours.
Place roast in Bean Pot. Add vegetables (carrots, onion, and potatoes.) Mix one can of Cream of Mushroom soup with a
pkg. of dry onion or vegetable soup mix. Add to Bean Pot. Cover with the lid; bake at 375° F for 2-3 hours.
CHUCK ROAST w/gravy
1-can Roasted Garlic Cream of Mushroom soup
1 can coke
1 pkg. Lipton’s Onion Soup mix
Place roast in Bean Pot. Cover with lid. Bake at 350° F oven for about 2 hours.
1-can Roasted Garlic Cream of Mushroom soup
1 can coke
1 pkg. Lipton’s Onion Soup mix
Place roast in Bean Pot. Cover with lid. Bake at 350° F oven for about 2 hours.
ROASTED TURKEY BEAST
Thaw and wash turkey breast. Place in Bean Pot and cover with the lid. Bake at 350° F for 2 ½ to 3 hours. Serve.
Thaw and wash turkey breast. Place in Bean Pot and cover with the lid. Bake at 350° F for 2 ½ to 3 hours. Serve.
ROUND STEAK&MUSHROOM GRAVY
Place round steak in Stoneware Baking Bowl. Add 1 can Cream of Mushroom soup and 1 can water. Bake in 350° F
oven for about 1 hour.
Place round steak in Stoneware Baking Bowl. Add 1 can Cream of Mushroom soup and 1 can water. Bake in 350° F
oven for about 1 hour.
SMOKED SAUSAGE WITH VEGETABLES
Cut Smoked Sausage into chunks and put in Bean Pot. Add 1-cup water, quartered potatoes, carrots, quartered cabbage
(and any vegetables you like). Cover with the lid. Bake at 350° F for 20-30 minutes, or until veggies are tender.
Cut Smoked Sausage into chunks and put in Bean Pot. Add 1-cup water, quartered potatoes, carrots, quartered cabbage
(and any vegetables you like). Cover with the lid. Bake at 350° F for 20-30 minutes, or until veggies are tender.
BAKED HAM
Place ham in Bean Pot. Cover with the lid. Place in 350° F oven for 1 ½ – 3 hours. You may place ham in last 30
minutes of cooking with room temperature pineapple and brown sugar glaze.
Place ham in Bean Pot. Cover with the lid. Place in 350° F oven for 1 ½ – 3 hours. You may place ham in last 30
minutes of cooking with room temperature pineapple and brown sugar glaze.
PORK CHOPS & GRAVY
Place pork chops in Bean Pot. Mix 1 can of Cream of Mushroom soup with ¼ cup white wine and 2 cloves pressed
garlic. Cover chops with soup mixture. Cover with the lid and bake at 375° F for 1-½ hours.
Place pork chops in Bean Pot. Mix 1 can of Cream of Mushroom soup with ¼ cup white wine and 2 cloves pressed
garlic. Cover chops with soup mixture. Cover with the lid and bake at 375° F for 1-½ hours.
PORK CHOPS & RICE
Empty contents of purchased rice/pilaf mix (Uncle Ben’s or Near East) into Bean Pot. Add water according to package
directions. Place pork chops on top of rice and sprinkle seasoning mix on meat. Cover and bake for 1-2 hours at 350° F.
Empty contents of purchased rice/pilaf mix (Uncle Ben’s or Near East) into Bean Pot. Add water according to package
directions. Place pork chops on top of rice and sprinkle seasoning mix on meat. Cover and bake for 1-2 hours at 350° F.
CHICKEN AND VEGETABLES
Place chicken (skin on or off) in Bean Pot. Place chopped onion, celery and carrots on top of chicken. Sprinkle with ½
package of Good Seasons Italian Dressing mix. Cover with the lid. Bake at 350° F for 1 hour.
Place chicken (skin on or off) in Bean Pot. Place chopped onion, celery and carrots on top of chicken. Sprinkle with ½
package of Good Seasons Italian Dressing mix. Cover with the lid. Bake at 350° F for 1 hour.
BARBECUED CHICKEN, PORK CHOPS, ETC.
Place meat in Bean Pot. Pour your favorite barbecue sauce over all. Bake at 350° F until done.
Place meat in Bean Pot. Pour your favorite barbecue sauce over all. Bake at 350° F until done.
ITALIAN POTATOES
Place peeled and sliced potatoes in the Bean Pot. Melt ½ stick of butter, add 1-tbs. Good Season’s Italian Salad
Dressing Mix, and pour over potatoes. Cover with lid and bake at 400° F for 20 minutes or until done. While potatoes
are baking, fry 2-3 strips of bacon until crisp. Chop bacon. Remove potatoes from oven when done and sprinkle bacon
over top along with a cup (more or less) of shredded cheddar cheese. Replace top and set aside to allow cheese to melt.
Serve and enjoy!
Place peeled and sliced potatoes in the Bean Pot. Melt ½ stick of butter, add 1-tbs. Good Season’s Italian Salad
Dressing Mix, and pour over potatoes. Cover with lid and bake at 400° F for 20 minutes or until done. While potatoes
are baking, fry 2-3 strips of bacon until crisp. Chop bacon. Remove potatoes from oven when done and sprinkle bacon
over top along with a cup (more or less) of shredded cheddar cheese. Replace top and set aside to allow cheese to melt.
Serve and enjoy!
GARLIC CHEESE POTATOES
Place peeled and sliced potatoes in the Bean Pot. Melt ½ stick butter with 2-3 cloves of pressed garlic and pour over
potatoes. Sprinkle 2 cups scallions over potatoes and ¼ cup grated Parmesan cheese. Cover with the lid, bake at 400° F
for 20 minutes, or until done. Remove top and let brown for 7 minutes.
Place peeled and sliced potatoes in the Bean Pot. Melt ½ stick butter with 2-3 cloves of pressed garlic and pour over
potatoes. Sprinkle 2 cups scallions over potatoes and ¼ cup grated Parmesan cheese. Cover with the lid, bake at 400° F
for 20 minutes, or until done. Remove top and let brown for 7 minutes.
BAKED POTATO CURLS
Peel and slice 4 potatoes and place in Bean Pot. Chop 1 bunch of green onions (tops only) and place in medium bowl.
Fry 4-5 strips of bacon and chop into fine bits, add to green onions. Press 2 garlic cloves into bowl and mix with 1 cup
shredded cheddar cheese, ½ cup sour cream, and ½ stick of melted butter. Mix together and pour over potatoes. Cover
with the lid and bake at 400° F for 20 minutes.
Peel and slice 4 potatoes and place in Bean Pot. Chop 1 bunch of green onions (tops only) and place in medium bowl.
Fry 4-5 strips of bacon and chop into fine bits, add to green onions. Press 2 garlic cloves into bowl and mix with 1 cup
shredded cheddar cheese, ½ cup sour cream, and ½ stick of melted butter. Mix together and pour over potatoes. Cover
with the lid and bake at 400° F for 20 minutes.
SALSA “FRIED” POTATOES
In a medium bowl, mix together 1-cup salsa, 1 small can of black olives and 2 cloves pressed garlic. Chop ¼-cup fresh
cilantro, add to salsa mixture. Slice 4-5 potatoes and mix with the salsa mixture. Place the potatoes in the Bean Pot,
cover with the lid and bake for about 30 minutes at 350° F. Remove the lid and grate the cheese over the potatoes. Bake
about another 10 minutes until the potatoes are fork tender and cheese is melted.
In a medium bowl, mix together 1-cup salsa, 1 small can of black olives and 2 cloves pressed garlic. Chop ¼-cup fresh
cilantro, add to salsa mixture. Slice 4-5 potatoes and mix with the salsa mixture. Place the potatoes in the Bean Pot,
cover with the lid and bake for about 30 minutes at 350° F. Remove the lid and grate the cheese over the potatoes. Bake
about another 10 minutes until the potatoes are fork tender and cheese is melted.
BAKED BEANS
Combine 2-tbs brown sugar, 1-tsp. mustard, 1-cup catsup, 2(15-ounce)-cans pork and beans in the Bean Pot. Bake 1
hour at 350° F.
Combine 2-tbs brown sugar, 1-tsp. mustard, 1-cup catsup, 2(15-ounce)-cans pork and beans in the Bean Pot. Bake 1
hour at 350° F.
CREAMY SCALLOPED POTATOES
8-medium potatoes-peeled and sliced 1-can (10 ¾ oz) condensed cream of mushroom soup-undiluted
1-tbs. all purpose flour
1 ½-tsp. salt
1-cup milk or half and half
¼ to ½-tsp. pepper
3-tbs. butter or margarine-melted
1-medium onion-sliced thin
½-cup dry bread crumbs
Lightly spray inside of Bean Pot with Pam or other cooking spray. Layer a third of the potatoes on bottom of Bean Pot.
Combine flour, salt, pepper and sprinkle a third of mixture over potatoes and top with a third of the onions. Combine
soup and milk in batter bowl mixing well and pour a third over the onions. Repeat layers twice. Combine breadcrumbs
and butter and sprinkle over top. Cover and bake at 350° F for 1 hour, uncover and bake for another 20 to 30 minutes
more or until potatoes are tender and bread crumbs are golden brown. Yields: 8 servings.
8-medium potatoes-peeled and sliced 1-can (10 ¾ oz) condensed cream of mushroom soup-undiluted
1-tbs. all purpose flour
1 ½-tsp. salt
1-cup milk or half and half
¼ to ½-tsp. pepper
3-tbs. butter or margarine-melted
1-medium onion-sliced thin
½-cup dry bread crumbs
Lightly spray inside of Bean Pot with Pam or other cooking spray. Layer a third of the potatoes on bottom of Bean Pot.
Combine flour, salt, pepper and sprinkle a third of mixture over potatoes and top with a third of the onions. Combine
soup and milk in batter bowl mixing well and pour a third over the onions. Repeat layers twice. Combine breadcrumbs
and butter and sprinkle over top. Cover and bake at 350° F for 1 hour, uncover and bake for another 20 to 30 minutes
more or until potatoes are tender and bread crumbs are golden brown. Yields: 8 servings.
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