Oh my gosh! So my mom bought me this bean pot from a Celebrating Home party because she knew that I live out of my crock pot in fall and winter. She also bought me the recipe books that went along with them but I tossed the pot and books aside thinking “What in the world is a bean pot ~ I LOVE my crock pot ~ not changing my cooking methods!”
Anyhoo, I decided this weekend to pull out the un-opened box and read through the cook books ~ WOW what was I missing!!! I made a spaghetti bake in my bean pot just the other night and now I’m hooked! So besides loving my new “kitchen tool” I am in love with the recipes….so much so I want to share a few that I found and can’t wait to try. If you’ve tried already them share your thoughts, I can’t be the only one out here not having heard of Celebrating Home or this crazy little dish called the Bean Pot =)
This is the pot my Momma got me! Yeah Mom!!!
3/4 pound lean ground beef
1 (16 ounce) jar spaghetti sauce
1 pound spaghetti
1 cup shredded mild Cheddar cheese
Preheat oven to 350 degrees F. In large skillet, cook hamburger until brown. Mix spaghetti sauce into skillet. Reduce heat and simmer. Meanwhile, bring a large pot of lightly salted water to a boil. Mix in pasta and cook for 8 to 10 minutes or until al dente; drain.
Layer in the bean pot spaghetti and meat mixture and top with cheese and bake for 30 minutes, or until heated through and cheese is bubbly.
Pork Chops & Rice
Empty contents of purchased rice/pilaf mix (Uncle Bens 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.
Super Easy Fajitas
2 lbs of thin cut stir fry beef (you could use chicken)
1 or 2 packets of fajita seasoning mix by McCormick
2 bell peppers (I used 1 orange, 1 yellow)
1/2 cup of water
Dump your meat into the Beanpot. It can be frozen or thawed. Cut the onion and the peppers in strips, and add to the crock. Add the seasoning and water. Cover and cook on 250 degrees for 8-9 hours, or 350 degrees for 6. The meat is done when it reaches desired tenderness.
Barbecued Chicken and Cornbread Casserole
1 pound of cooked, or practically cooked chicken, cubed or shredded
1 small sweet potato, peeled and cut in 1-inch chunks
1 red onion, diced
1 cup frozen or fresh corn
1 bottle of your favorite barbecue sauce (18 oz)
1/4 cup hot water
cornbread topping: use a mix and follow the directions on the box (minus the oil or butter)
Spray the inside of your stoneware with cooking spray. Cut up the chicken and sweet potato, and add to the Beanpot. Add the corn. Empty the contents of the barbecue sauce bottle, and then add 1/4 cup of hot water to the bottle, shake, and pour that out, too. Mix well with a spoon.
In a separate bowl, mix together the cornbread topping. You don’t need to mix well, I just used a fork. Spread the topping on to the chicken mixture. Cover and cook on 250 degrees for 6-8 hours.
Bean Pot Lasagna
1 pound package Italian Sausage Roll
1 – 9 ounce package no-boil lasagna noodles, broken into 2 pieces
12 ounces ricotta cheese
3 cups shredded mozzarella cheese, divided
2 – 26 ounce jars pasta sauce
1 tablespoon dried parsley
Spray interior of slow cooker with non-stick vegetable spray. In medium skillet over medium heat, crumble and cook sausage until brown. Place in Bean Pot. Add noodles, ricotta, 2 cups mozzarella, pasta sauce and parsley. Stir gently to combine. Cover and cool on low for 4 to 6 hours. 5 minutes before serving, top with remaining 1 cup mozzarella cheese. Cover to melt cheese.
Easy Chicken Bake
Place ingredients in Bean Pot in following order:
6 boneless, skinless, chicken breasts
1 can cream of mushroom soup
1 can cream of chicken soup
Sprinkle 1/2 envelope of Lipton
Onion Soup Mix
Bake 6 -8 hrs at 250 degrees. Cook 2 cups of instant rice & serve with your favorite veggies.
Chicken Pot Pie
2 lbs cooked chicken
2 cans cream of potato soup one can of water
1 small bag of frozen veggies
1 can of crescent rolls
Place all ingredients into Bean Pot except the crescent rolls. Mix well then place in oven at 350 degrees for about 30 minutes, with lid on. Place crescent rolls unfolded on top of mixture. Leave lid off and cook until crescent rolls are golden brown.