Bean Pot Bean, Veggie & Side Dishes

The Best Baked Beans Ever
1 large can original Bush's Baked Beans
1 15 oz can pinto beans
Sliced and chopped jalepeno peppers (I use 1/2 12 oz jar)
1/2 bottle BBQ Sauce

Mix all ingredients together and bake on 300 for at least 1 hour, lid on.
Yummy In Your Tummy Beans
van de Camp's medium sized baked beans
20 oz Dole pineapple chunk; drained
1 pound ground hamburger (browned)
1 Tbsp Worstcheshire sauce
salt & pepper
Mix all ingredients in bean pot; put on lid.
Bake at 300 degree for 2 hours.
 Easy Beans
3 cans of B & M or Bush, you decide
One can of whole berry cranberry sauce
One small onion chopped
2 tsp. dry mustard
Mix everything in bean pot.
Put in over at 350 for a couple of hours, the jelly on the sauce will melt but the cranberries stay whole giving you the best baked beans you ever did taste!

Calico Beans
1 can of lima beans; 1 big can of pork and beans; 2 cans of kidney beans; 1 cup of brown sugar; 1 pound of bacon; 1 pound of hamburger; 1 pound of sausage; 1/2 of an onion and green pepper; 1/4 cup of ketchup; 1/4 cup of white vinegar; 2 tbs of mustard.

Fry bacon; brown hamburger & sausage with green pepper and onion...after meat is cooked, mix with all remaining ingredients in your bean pot and cook all day. (Tastes the best after sitting for a day or two.)
Texas Caviar
2 cans black beans rinsed and drained.
2cans white corn rinsed and drained.
1 can pinto beans rinsed and drained.
1 can black-eyed peas rinsed and drained.
1 (7oz) can chopped chiles not drained.
1 green pepper cored seeded and finely chopped.
1 small red onion finely chopped.
1 (7oz) jar of roasted red bell pepper.
1 1/2 T of dried cilantro or 1 bunch of cilantro chopped.
Optional: 1 jalapeno seeded and finely chopped.
Put all in to bean pot.
Dressing in separate pan (saucepan):
1/2 c olive oil
1/2 c Rice vinegar 
1/3 c sugar
1/2 tsp of garlic powder
Bring to a boil.
Stir 1 min.
Pour over beans and stir.
Chill 2 hrs and serve.
 Texas Cowboy Beans
Brown 1-LB. Hamburger,
2-Small Onions (Chopped),
1-Tbsp Worcestershire Sauce,
Place 1st three ingredients in Bean Pot and add 1- Can Kidney Beans, 1- Can Pinto Beans, 1- Can Lima Beans, 1- Can Navy Beans, 1/4 cup Ketchup, 16-18oz. Hickory Smoked BBQ Sauce, Season w/Salt & Pepper. Cook in Oven at 350 for 30-45 min. You want it to be juicy. Delicious served with Corn Bread (cooked in our Berry Baker.)
Caesar Tortellini Salad
2 packages frozen cheese tortellini
2 cups red, grape tomatoes, rinsed and dried
1 8oz. bottle Creamy Caesar salad dressing
2 cups romaine lettuce, torn
½ red onion, thinly sliced
2 cups Caesar Style Croutons
1 package Feta and Mozzarella Crumbles

Place your empty, Celebrating Home Bean pot in the freezer for at least 1 hour.
Cook the tortellini, according to package directions. Rinse with cold water and drain.
Toss with salad dressing. Gently mix in red onion, tomato, romaine, cheese crumbles and croutons. Prepare and refrigerate at least 1 hour before serving.
Transfer to your frozen Bean pot to keep it fresh and cold for up to 3 hours.
Layered Italian Salad
6 cups your favorite salad greens (1 bag)
1bag (16 ounces) broccoli slaw (6 cups)
1 Can (15 ounces) Garbanzo Beans, rinsed and drained
1 Can (15 ounces) Black Olives, drained
1/2cup chopped red onion
1 medium red bell pepper, chopped (1 cup)
1 cup mayonnaise or salad dressing
1/2 cup creamy Italian dressing
1/4 cup shredded Asiago cheese (1 ounce)
2 tablespoons chopped fresh parsley

In your chilled (chill bean pot and lid in freezer over night) Celebrating Home Bean Pot, layer lettuce, broccoli slaw, beans, olives, onion and bell pepper. Mix mayonnaise and Italian dressing until well blended. Spread over vegetables. Sprinkle with cheese. Cover and refrigerate at least 2 hours. Sprinkle with parsley just before serving.
Garden Fresh Veggies
Wash and cube (1 of each) summer squash, zucchini squash, carrots, onion, green peppers, red peppers and place in Bean Pot.
Sprinkle with Garlic Powder. Cook on high 10 minutes, add tomatoes and cook another 5 minutes. All veggies are done and tender with no added salt or calories.
Bean Pot Zucchini Gratin

2 lbs thinly sliced zucchini
2 Cups very thinly sliced white onion
Olive or Canola Oil Cooking Spray
1 pkg. Herb seasoned stuffing (Like Pepperidge Farm)
2 Cups shredded Parmesan cheese
Salt and pepper

Spray the bottom of your bean pot with cooking spray. Next, line the bottom of the bean pot with a layer of the zucchini slices. Cover zucchini slices with a thin layer of onion, sprinkle with salt and pepper. Next, sprinkle a layer of the stuffing crumbs, and spray over them with the cooking spray. Sprinkle on a little Parmesan cheese. Repeat the process, beginning again with the zucchini. Keep layering the ingredients until you run out of zucchini and onion. Be sure to spray the top layer of stuffing mix generously.

Place bean pot into a 350 oven, lid on for 20-25 minutes. Zucchini and onions should be tender, stuffing semi-crunchy and cheese melted. Serve as a side dish and enjoy!
(Recipe courtesy of Ondria Witt)
Bean Pot Squash Casserole
2 lbs yellow squash, sliced
1 cup white onion, chopped
1/4 tsp salt & 1/4 tsp pepper
1/4 cup melted butter
1 egg
2/3 cup mayo
2 cups shredded cheddar cheese
3 tsp sugar (or substitute like Splenda)
In a pan, saute the squash and onion in a little olive oil over med. high heat until tender.
Season with salt and pepper.
In a mixing bowl, mix together butter, egg, mayo, 1 cup of cheese and sugar.
Place squash and onion mixture into the bean pot.
Add mixture from bowl on top of the squash, and gently toss together.
Top with remaining cheese, adding more if you like.
An option is to add crushed crackers or breadcrumbs on top of the top layer of cheese.
Bake at 350 for 30 minutes. Serves 6-8.
(Recipe courtesy of Ondria Witt)
 Cheesy Green Bean Casserole
2 cans CAMPBELL's Healthy Request Cream of Chicken Soup
1 cup milk
1 cup finely shredded cheddar cheese
Pepper to taste
2 cans of FRENCH'S French Fried Onions - Cheddar flavor
4 cans green beans, drained

Set aside one can of FRENCH'S Cheddar Fried Onions
Mix everything else in CELEBRATING HOME BEAN POT (min 3 qt)

Microwave on high for 10 minutes or until hot.
Top with remaining can of FRENCH's Cheddar Fried Onions.
Bake in oven at 350 for 5 minutes to get them crispy.

Makes approx 12 servings
**Can substitute Cream of Mushroom and/or swiss cheese if preferred.
Bean Pot Creamy Broccoli Bake
 1  can Cream of Mushroom Soup
1/2  cup milk
1  bag (16 ounces) frozen broccoli, thawed
1  cup shredded Cheddar cheese (4 ounces)
1/3  crushed club crackers
2  teaspoon butter, melted


Stir the soup, milk, mustard, broccoli and cheese in a 1 1/2-quart casserole.
Stir the bread crumbs and butter in a small bowl. Sprinkle the crumb mixture over the broccoli mixture.
Bake at 350°F. for 30 minutes or until the mixture is hot and bubbling. Serves 6.

Bean Pot Spinach Pie

1/4 c. (plus 1 Tbsp) olive oil, 2 Md. onions (chopped), 3 garlic cloves (minced), salt & pepper, 3 (10 oz) pkgs frozen chopped spinach that has been thawed and squeezed dry, 1/2 Lb Feta cheese (crumbled), 1/4 c. grated Parmesan cheese, 1/4 c. plain dried breadcrumbs, 4 egg...s (lightly beaten), 4 oz frozen Phyllo sheets (thawed and thinly sliced).
Filling: Heat 1 Tbsp. oil in a skillet over md. heat. Add onions and garlic, salt and pepper- cooking until translucent (3-4 min.). Transfer to a large mixing bowl; stir in spinach, feta, Parmesan, breadcrumbs, salt and pepper. Fold in the eggs until combined. Add mixture to a lightly greased Bean Pot, press down firmly to flatten the mixture.
Topping: (In a large bowl) Gently toss the sliced Phyllo to separate, then toss with remaining 1/4 c. olive oil to coat. Spread evenly over spinach mixture in Bean Pot.
Bake (lid off) in a preheated 375 oven until heated through and top is golden brown (about 35 minutes).
Bean Pot Corn Casserole
1- can corn
1- can creamed corn
1- box of Jiffy Cornbread mix
1-8 oz. carton sour cream
1-stick margarine,melted

Mix first 4 ingredients together.
Fold melted butter into mixture.
Pour into bean pot, bake at 350 degrees for 30-40 minutes.
1 Dish Scalloped Corn
2 cans Cream Corn, 16 Salteen Crackers, 2 eggs, 1 tbsp milk

Dump corn in bean pot, scramble eggs and milk together in empty corn can then add to corn. Crush crackers in a small ziplock bag then dump in, mix everything together.
Bake in a 400 degree for 1 hour. serves 6-8
Roasted Corn
Mix together 1/2 stick melted butter,
1/2 cup mayo,
Paint 8-10 short ears corn with mix.
Stand in bean pot.
Cook at 300 for 3 hours.


Bean Pot Cheddar Potatoes
1 can cream of mushroom soup
1/2 teaspoon paprika
1/2 teaspoon pepper
4 large russet potatoes
1 cup shredded cheddar cheese
In a small bowl mix soup, paprika, pepper. Spray your Bean Pot with nonstick cooking spray, and arrange potatoes in overlapping rows. Sprinkle with cheese. Spoon soup mixture over cheese. Cover with lid and bake at 400F for 45 minutes, uncover and continue to bake for 10 minutes, or until potatoes are fork tender.
Recipe by Ondria Witt
Old-Fashioned Scalloped Potatoes
2 tbsp all-purpose flour, 1 tsp salt, 1/4 tsp pepper, 4 cups. potatoes, peeled and thinly sliced, 2/3 cup onion, thinly sliced, 2 tbsp. butter, sliced 1-1/2 cup milk. Garnish with paprika.
Mix together salt & pepper and set aside.
Spray bean pot with Pam cooking spray.
Layer half each of potatoes, onion, sprinkle flour mixture and butter, then pour milk over & sprinkle paprika.
 Bake covered at 375 degrees for 30 min, then uncover and bake an additional 10 minutes.
BLT Scalloped Potatoes
1 (32 ounce) package frozen cubed hash brown potatoes, thawed
1 cup sour cream
1 can condensed cream of chicken soup
1 cup milk
1/4 cup butter or margarine, melted
1 pkg Celebrating Home BLT mix
1 cup shredded Cheddar cheese

Combine the first 6 ingredients in your bean pot, sprinkle with cheese.
Bake, at 350 degrees for 1 hour.

Sweet Potato Casserole
1 can (2lb. 9 oz) cut sweet potatoes –drained
½ c. pecan halves
1 can (8 oz.) crushed pineapple – drained well
¼ c. brown sugar
½ c maple syrup
¼ tsp. Salt
1T butter or margarine – melted
1 tsp. Pumpkin pie spice
1 tsp ground cinnamon

Place sweet potatoes in un-greased Bean Pot.
Combine remaining ingredients; pour over potatoes and bake at 350°F for 45 minutes.
Remove lid and add some miniature marshmallows and brown for the 5-10 minutes of baking time uncovered.

New Cheesy Potatoes
New red potatoes
Salt & Pepper
Mrs. Dash, Lemon Pepper
1 stick butter
Cheese Wiz

Spray Bean Pot with Pam.
Wash potatoes leave skins on, slice in small cubes, Place potatoes in bean pot, season as you wish. Cut butter into slices and place on top.
Cook in oven for 30 minutes depending on amount of potatoes used.
When potatoes are almost done put cheese wiz on top.
Cover, return to oven until melted.
Orange Flavored Potatoes
Desired amount of red or new potatoes, cut into fours
1 cup Grand Marnier or any orange liquor
-I cup orange juice

Roast in oven at 325 for 2 and a half hours- or until edge of potatoes are crisp.
Italian Bean Pot Potatoes
Place peeled and sliced potatoes in the Bean Pot.
Melt ½ stick butter; add 1TBS. 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!
Baked Potato Curls
Peel and slice 4 potatoes and place in Bean Pot.
Chop 1 bunch green onions & place in medium bowl.
Fry 4-5 strips of bacon & chop into fine bits, add to green onion.
Press 2 garlic cloves into bowl & mix with 1 cup shredded cheddar cheese,
1/2 cup sour cream, & 1/2 stick melted butter.
Mix together & pour over potatoes.
Cover with the lid and bake at 400 F for 20 minutes.

Beer Bread
3 cups of Self Rising Flour
1/4 cup of sugar
1 can of beer (or any carbonated soda pop)

Mix all the ingredients and bake at 350 degrees for 30 - 40 min. depending on size of pan or bowl using.
This is also great to bake in the Celebrating Home loaf pan.