Just Peachy Bean Pot Food

CALICO BEAN POT

Steps:

• Cut bacon into small pieces& fry till crisp.
• Remove from pan.
• Cook onion until soft in bacon grease.
• Put all ingredients into 2 1/2 qt casserole.
• Bake at 350 F for 1 hour.
• If you want them a little drier, don't cover.
• I prefer mine saucier, so I cover them.
• You may also cook in your crockpot for 4-5 hours, on low.

WIENER BEAN POT

Steps:

• Preheat oven to 350°F.
• Cut hot dogs on a diagonal into 1 inch slices.
• Mix all ingredients together and pour into casserole dish.
• Bake uncovered for 1 hour.

MYRON'S PEACH BAKED BEANS

Steps:

• Place the beans in a large nonreactive bowl, and add enough cold water to cover them by 3 to 4 inches. Cover the bowl loosely with a kitchen towel and leave the beans to soak at room temperature overnight.
• When you are ready to cook the beans, rinse them thoroughly in fresh cold water, and drain.
• Place the beans in a large pot, and add water to cover. Bring to a boil, reduce the heat, and simmer for 1 hour. Drain the beans.
• Preheat a smoker or oven to 300˚F.
• In a large bowl, combine the brown sugar, salt and pepper, mustard, maple syrup, ketchup, pie filling, and peppers. Mix well. Then add the beans and stir again. Pour the bean mixture into a large aluminum pan (for the smoker) or into a large ovenproof baking dish or Dutch oven. (You can assemble the beans to this point 1 day ahead; cover and refrigerate until you're ready to cook them.)
• Add just enough water to the pan to cover everything, and cover the pan with aluminum foil. Cook in the smoker or oven until the beans are tender, about 4 hours, checking hourly to make sure they aren't drying out (if they are, add more water to the pan). The beans are done when the top is dark brown and bubbling. If you want the top to be slightly crunchy, uncover the pan for the last 30 minutes of cooking.
• Let the beans stand for about 15 minutes, then serve.

HOT BEAN POT

Steps:

• Preheat oven to 350.
• In medium saute pan, with bacon fat from bacon.
• saute the onions until softened
• Add sugar, molasses, mustard, vinegar and garlic salt.
• Simmer 20 minutes.
• Add to the remaining ingredients in large bowl and mix.
• Place in large casserole dish.
• and bake for 1 hour.
• Serve hot.

WORKDAY BORSCHT (VEGETARIAN/ CROCK POT)

Steps:

• Remove tops from beets and set aside for another use. Peel beets and cut in half if larger than 2 inches in diameter.
• Place beets, potato, onion, broth, and tomato paste in slow cooker and cook on high heat for 4 hours or low heat for 8 hours.
• Process soup in batches in a blender until smooth and return to slow cooker. Take great care when blending hot liquids. Do not fill blender canister more than half full, and make sure that the top is securely attached.
• Before you are ready to serve, bury the cabbage in the puree. Cook on high, covered, for 45 minutes. Add 1/4 cup dill, vinegar and lemon juice and season to taste with salt.
• In a separate bowl, mix remainder of dill with sour cream. Serve with a dollop of the sour cream in each bowl of soup and with lemon wedges.

SAVOURY BEAN POT

Steps:

• Fry the stock cubes, onions, apples and carrots for 5 mins in a non-stick pan.
• Mix the water with the other ingredients apart from the beans and add to the pan, stir well and simmer for 2 minutes.
• Add the beans and continue to simmer for 30 mins, adding water as necessary.
• Serve with rice, salad and crusty bread.

BEEF AND BEAN POT

Steps:

• Preheat oven to 375 degrees.
• In a large skillet over medium high heat, saute the ground beef, onion and bacon for 5 to 10 minutes, or until the meat is browned and the onion is translucent; drain excess fat.
• In a 3 quart casserole dish combine the vinegar mustard ketchup brown sugar green bell pepper kidney beans chili beans pork and beans and the meat mixture.
• Stir together until well blended.
• Bake at 375 degrees for 45 to 50 minutes, remove from oven and top with cheese and crushed corn chips.