Bean pot

A pot-bellied crock: beans that spend the night in an oven and come out a breakfast and a supper.

Also called boston bean pot · From New England and the American kitchen

A brown ceramic bean pot with a ladle, molasses beans, and a piece of cornbread.

The journey

The American bean pot is a ceramic crock with a narrow neck — Boston and the wider Northeast still use it so molasses beans bake without drying. It is the cousin of every clay olla in the series, speaking English.

A Dutch oven can bake beans. The crock is why they taste like Saturday.

A 1779 map of the United States — New England kitchens that still bake beans in a crock. — Phelippeaux, map of the United States (1779) · Public domain. Source

In the kitchen

Soak. Bury an onion and a piece of pork. Bake low, adding water so the top never goes dry. Serve from the pot.

The American volume's bean pages assume this crock. An olla de barro is the same thought in another kitchen.

Used in these ComidaTime kitchens

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