Bean Pot Recipes
Bean Pots bake food wonderfully & 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 cold. 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 weddings, birthdays, Christmas and other special occasions.
Are you wondering what in the world you would cook in a bean pot besides beans? Well, you have come to the right place. On this page I will share bean pot recipes that I have found from the internet, other Designers, and former customers. If you have tried a recipe, please feel free to comment about it here! And don’t forget to check back often. I will add more recipes as I find them.
Catalina Cranberry chicken
Chicken breast strips (I usually buy 4 packages which is approx 32 small boneless skinless strips). Add medium bottle of catalina dressing, 1 can of whole cranberries (not jellied) and 1 package of dry onion soup. Bake 250 for approx 3 hours.
Chicken ala Bean Pot
4-5 boneless skinless chicken breasts
1 can chicken broth
1 can cream of celery soup
Place chicken in Bean Pot and pour soups over chicken.
Cover w/ lid & bake at 350 F until done (1 to 2 hours). Serve over noodles or rice.
Optional: add broccoli, sun dried tomatoes or veggies of your choice in bean pot for last half hour.
EASY TERIYAKI CHICKEN
1 large pack of boneless, skinless chicken thighs
1 bottle Teriyaki 30-minute Marinade by Lowry’s
Dump both in bean pot at 350 for 3.5 hours
Bake potatoes and pour Teriyaki sauce over potatoes and chicken.
OUTRAGEOUS CHICKEN AND GRAVY
1 large pack of boneless, skinless chicken thighs
2 cans of cream of chicken soup
Dump both into bean pot and cook at 350 for 3.5 hours – yummy for your tummy!
BEAN POT ENCHILADAS
1 lb ground beef
1/2 cup chopped green pepper
1 cup chopped onion
1 can black beans
1 can pinto/kidney beans (drained)
1 can diced tomatoes
1/3 cup water
1 tsp chili powder
1/2 tsp cumin
1/2 tsp salt
1/4 tsp pepper
1 cup shredded monterey jack cheese
1 cup sharp cheddar cheese
6 flour tortillas (cut into quarters)
Brown ground beef, onion and green pepper. Add the next 8 ingredients. Heat on high for 2 – 3 minutes. Simmer for 5 minutes. Combine cheeses. In bean pot, layer about 3/4 cup beef mixture, one tortilla (4 quarters) and about 1/3 cup cheese. Repeat layers. Cover and cook in oven on low for 2 – 3 hours. Great served with sour cream.
Hot Spinach Artichoke Dip
1 package of Celebrating Home Garden Medley Spinach Dip Mix
1 can of artichoke hearts (drained and chopped)
8 oz. sour cream
8 oz. cream cheese
½ cup of Parmesan cheese (grated)
1 cup mozzarella cheese (shredded)
add water. Cover with the lid. Put into 325 degree oven for 2-3 hours, depending on how large the roast is.
Remove roast & vegetables from pot. Use broth to make gravy in separate pan.
bake for about 30 minutes per lb. at 325 degrees.
Optional: Add onions, pressed garlic. If there are any leftovers, just shred & mix with the sauce & you have
BBQ for a couple of meals. (Excellent! Try it!)
Mix 1 can of Cream of Mushroom soup with 1 pkg of dry onion or vegetable soup mix. Add to Bean Pot.
Cover with the lid & bake at 350 degrees for 2-3 hrs.
1 pk Lipton’s Onion Soup mix.
1 can coke
(Don’t knock it until you try it!)
Place roast in Bean Pot. Cover with lid. Bake in 350 degree oven for about 2 hours.
Round Steak & Mushroom Gravy
Place round steak in Bean Pot. 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 vegetable you like. Cover with the lid. Bake 350°F for about 20-30 minutes. Or until veggies are done.
Place ham in Bean Pot. Cover with lid. Place in 350°F oven for 2 ½ hours to 3 hours. You may glaze 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 white wine and 2 cloves pressed garlic. Cover chops with soup mixture. Cover with the lid. 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 & sprinkle seasoning mix on meat. Cover & 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 peeled and sliced potatoes in the Bean Pot. Melt ½ stick butter; add 1TBS. Good Season’s Italian Salad Dressing mix. Pour over potatoes. Cover with the lid. 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!
Salsa “Fried” Potatoes
In a medium bowl, mix together 1 cup salsa, 1 small can of black olives & 2 cloves pressed garlic. Chop ¼ cup fresh cilantro, add salsa mixture. Slice 4-5 potatoes & mix with the salsa mixture. Place the potatoes in the Bean Pot, cover with the lid & bake for about 30 minutes at 350°F. Remove the lid & grate the cheese over the potatoes. Bake about another 10 minutes until the potatoes are fork tender & cheese is melted.