• 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.

* Ingredients:
* Wash 8 – 10 Small to Medium-size Potatoes
* Optional ingredients:
sour cream, bacon bits, chives, parsley, butter, salt & pepper, BLT mix, Ranch dressing…whatever you like!!

* Directions:
* Place washed potatoes in your Magic Bean Pot.
* Add lid & “bake” in microwave for 13 minutes.
* Let set With lid on for another 5 minutes….squeeze gently to test for doneness.
* Top with your favorite “optional” toppings.

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 Celebrating Home 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.

2 cans (14 1/2 oz each) diced tomatoes, undrained
2 cans (10 3/4 oz each) condensed tomato soup, undiluted
2 1/2 cups water
1 pkg (3 1/2 oz) sliced pepperoni, quartered
1 medium sweet red pepper, chopped or diced
1 medium green pepper, chopped or diced
1 cup sliced fresh mushrooms
2 garlic cloves, minced (i always use the stuff in a jar)
1/2 tsp. rubbed sage
1/2 tsp. dried oregano
Salt & Pepper to taste
Slices of French bread, toasted (optional)
1 1/2 cups shredded mozzarella cheese

Directions:
In your Celebrating Home Bean Pot, mix all ingredients EXCEPT bread and cheese. Microwave approx 20 min till peppers are tender. Or bake in oven at 350′. Ladle into bowls and top with cheese & bread. Makes 10 servings, 2 1/2 quarts.

2 (16 ounce) packages frozen cut green beans
2 (10.75 ounce) cans cream of chicken soup
2/3 cup milk
1/2 cup grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 (6 ounce) can French-fried onions, divided

Directions:
Combine green beans, cream of chicken soup, milk, Parmesan cheese, salt, black pepper, and half the can of French-fried onions in a Celebrating Home Bean Pot.
Cover and bake at 200′ for 2 to 3 hours. Top casserole with remaining French-fried onions to serve.

Ingredients:
2 1/2 to 3 1/2 pounds chicken pieces
3 cups water
3 cups chicken broth
1 teaspoon seasoned salt
1 teaspoon salt, or to taste, depending on saltiness of broth
1/4 teaspoon pepper
1 leek or small onion chopped
1 carrot, chopped
2 stalks celery, chopped
1/4 cup parsley, chopped
1/2 teaspoon dried marjoram or basil
1 bay leaf
5 ounces noodles

Preparation:
Place all ingredients except noodles in the Celebrating Home Bean Pot. Cover and cook at 350′ for 2 1/2 to 3 hours. Remove the bay leaf. Cook the noodles separately and add them just before serving.

20 oz. frozen chopped broccoli
2 can(s) cream of mushroom soup
1/4 cup(s) sour cream
1/2 lb. Mexican Velveeta cheese
1/2 lb. Velveeta cheese
2 tsp. garlic powder

Preparation:

Cook and drain broccoli.Mix together the soups, sour cream, broccoli and garlic powder in Celebrating Home Bean Pot, Add cheese. Place lid on and microwave at 3 min intervals stirring. Continue to desired temp and be sure cheese I melted. Serve as dip with tortilla chips

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.

Ingredients:
1 – 26 – 32 ounce bag frozen hash browns
1 – 8 oz container sour cream
1 – 10.5 oz can cream of chicken soup
1/4 – cup onion, chopped fine
1 1/2 – cups shredded cheddar cheese
1/2 – cup butter, melted
salt and pepper, to taste (about 1/4 teaspoon each)

Directions:
In a large bowl add the hash browns thawed or frozen, sour cream, soup, onion, shredded cheese and melted butter.

Mix to combine. Spoon hash brown mixture in a 4 quart Celebrating Home Bean Pot that has been sprayed with non stick spray.

Bake at 350 degrees for 45 – 50 minutes. Let cool and serve.