Put in Bean Pot in following order..DO NOT STIR!!!!
1 LARGE CAN OF GREEN BEANS (do not drain)
8 cut up Russet Potatoes
2 Sliced Up Kielbasa Sausage
1 diced up onion
Enough water/veggie broth to cover the potatoes
Drop in 4 Chicken Bullion Cubes.
Salt and Pepper to taste!

Cook in Bean Pot for 2-3 hours @350*
Then Stir and Serve with cornbread OR crusty bread!
Quick & Easy in your Bean Pot!!!
Great to transport when food is needed!!

• 1 lb dried navy beans
• 1/2 cup chopped onion, plus
• 1 small onion, whole, peeled
• 1/2 cup molasses
• 1 teaspoon dry mustard
• 1/4 cup brown sugar, packed
• 1/2 cup maple syrup
• 1 tablespoon ketchup
• 2 teaspoons prepared yellow mustard
• 1/2 cup orange juice
• 1 teaspoon salt
• 1/4 lb salt pork, slices

• Rinse beans and pick them over. Put beans in a large plastic container with three times as much water as beans. Cover and refrigerate overnight.

• Drain beans. Combine beans and chopped onion in a large saucepan. Add water to cover them and heat to boiling. Cover and let simmer about 30 minutes. Drain liquid into a small bowl to reserve for sauce and for cooking.

• Measure 1/2 cup of the bean liquid into a bowl. Add the orange juice, molasses, maple syrup, ketchup, and prepared mustard. Then add the brown sugar, stirring to dissolve. Lastly, add the dry mustard and salt and combine.

• In a bean pot layer half the salt pork and all of the beans, making sure to bury the peeled, whole onion in the bottom. Pour the sauce mixture over beans and add just enough reserved bean liquid to cover them. Top with remaining salt pork.

• Bake, covered, at 300 degrees for 4 hours, checking on the hour. If beans seem too dry, add a little of the remaining bean liquid. Uncover and then bake for one hour more.

1/2 bag frozen hashbrowns
1 can cream of mushroom soup
8 oz sour cream
1 tsp garlic
1 cup chopped ham
1 squirt of mustard
1 cup mozzarella shredded cheese

Mix all ingredients in Celebrating Home Bean Pot and microwave for 15-20 minutes.

1 lb Smoked Sausage-Beef
1 can drained rinsed green beans
2 cups diced cabbage
1/2 small diced onion
2 stalks celery diced
1 bell pepper diced
1-1/2 cups diced carrots
1-1/2 cups diced zucchini
1 jar favorite spaghetti sauce
1 spaghetti sauce jar of water

Add all of the above to your favorite Bean Pot in the order listed.
Place in the microwave for 30 minutes.
Remove from microwave stir and replace cover and let site for 10 minutes and then serve.
Serve with your favorite bread.

1 lb. Ground Sausage – browned in skillet
2 slices of Bread or Tortillas
1 cup Sharp Cheddar Cheese – Grated
6 Eggs
1 2/3 cup Milk
½ tsp Salt
1 drop Tabasco Sauce
1 tsp Dry Mustard
1 tsp Worcestershire Sauce

Layer in Bean Pot: sausage, bread, and cheese.
Beat remaining ingredients and pour over layers.
Cover and refrigerate 12 hours or overnight.
Remove from fridge about 1 hour before cooking at 350 degrees uncovered 45 min. until golden brown.

(Recipe Divided Into 4 Mini Bean Pots)

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 the Mini Bean Pot with non-stick vegetable spray. In medium skillet over medium heat, crumble and cook sausage until brown. Place in the Mini Bean Pot. Add noodles, ricotta, 2 cups mozzarella, pasta sauce and parsley. Stir gently to combine. Cover and cool on low for 1 to 2 hours
5 minutes before serving, top with remaining 1 cup mozzarella cheese. Cover to melt cheese

Bean Pot Pork and Apples

4 Pork chops
1 large Onion
Potatoes – sliced with skins still on
1 ½ cup Apple Juice
Optional:
Green Beans, Cabbage, or Carrots
Dredge pork chops in flour and brown in Pam or Olive Oil.
Place pork chops in bean pot and add onion. Throw in left over Flour.
Add potatoes. Salt and pepper to taste
Add Apple juice, cover bake at 375 for 90 minutes to 2 hours or
till pork chops are tender. If you want, a dd vegetables like frozen green beans or sliced fresh cabbage or carrots.
Add them for at least 45 minutes of cooking.

Great one dish meal. Increase number of pork chops as needed. Just fill pot ½ way with apple juice.

4 large boneless pork chops
1/2 pound light kielbasa
3 large potatoes, peeled and sliced
2 tart apples, peeled and sliced thin
2-14 ounce cans sauerkraut, undrained
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon dried Italian seasoning
1/2 cup white wine, slightly sweet (like a Reisling)
15 ounce can peas, drained
Directions:
Spray bean pot with cooking spray.
In small bowl, mix salt, pepper and Italian seasoning.
Layer potatoes, pork chops, kielbasa, apples and sauerkraut with a small amount of seasoning on each layer.
Sprinkle last of seasoning mix over sauerkraut and pour wine over the top.
Cover and bake at 350 degrees for two hours.
Remove from oven and stir in peas.
Return to oven and bake for another 30 minutes.
If pork chops are not falling apart, cut into small pieces and mix back in bean pot to serve.

6-8-lb. picnic ham trimmed
64-oz. bottle apple juice
1 c. brown sugar, packed
3-4 T. apple jelly
2 T. maple syrup

Trim skin and excess fat from ham. Place onto a cutting board. With a sharp knife, score ham in a diamond pattern, making cuts about one to 1-1/2 inches apart. Place ham into the Bean Pot flat-side down. Pour in enough apple juice to cover. Cover and cook at 200′ for 6 hours. Transfer to a lightly greased baking sheet; set aside. Mix brown sugar, apple jelly and maple syrup together in a bowl; spread onto ham. Back at 375′ for 30-40 minutes, or until topping is bubbling and glazed. Serves 8 to 10.