Oven Chowder, Irish Soda Bread and Cucumber Salad
Bean pots have been around for centuries and were most often used in the colonial days. Today we have such a wide selection of cookware we forget about using a bean pot. A bean pot has many uses such as a cookie jar, storage jar for garlic or onions, serve potato salad or use as an ice bucket. But the best use of all is to bake beans! Fill it full of ingredients and bake in the oven to make beans, rice or soup. Nothing is more satisfying than retrieving a hot pot from the oven full of a delicious meal. Bean pots are table ready and convenient to take to a friends house for dinner.
This menu is a simple hot delicious lunch or light dinner served with a cheesy bread and a fresh crunchy salad.
Let's please the hungry!
Preheat oven to 400 degrees to bake the oven chowder. In an 8 cup Thomas Pottery Bean pot, add chowder ingredients and pop in the oven. I never tire of this soup and love that you don't have to stand over the stove while it's cooking. You can substitute the zucchini for other types of squash in season or what looks best at the market. I like to use all fresh garden vegetables and homemade broth in the summer. Sometimes I add chopped spinach at the very end so it doesn't over cook. You can also substitute cream for sour cream or leave it out all together!
This Irish soda bread is full of flavor and is baked like a quick bread. You can prep your dry ingredients the day before to save on time. Bake in a Thomas Pottery Large Stoneware Baker. Serve wedge portions on a Thomas Pottery Small leaf bread plate.
Herb butter is a nice addition to bread but also adds wonderful flavor to steamed vegetables or baked potatoes. I use my whip attachment on the Braun Hand Blender to quickly mix this up in a Pyrex Glass Measuring Cup. Once you have it rolled in wax paper, place it in the freezer for 15 minutes to give it time to harden. Slice and serve on a Thomas Pottery 9” Narrow tray.
A Cucumber salad is a crunchy and fresh tasting addition to any meal and fits perfect in a Thomas Pottery Small oval bowl. The new hot house cucumbers have such thin skins you really don't need to peel them. They can be quickly sliced to 1/8 inch using a Cuisinart Mandoline Slicer. The red onion is tasty but I often use the green onions I grow in my garden. You can vary this recipe by using different kinds of vinegar, oils, and types of onions. This salad can be made in advance and stored in a Rubbermaid Storage Containers. I recently found these crystal clear storage containers with a rubber gasket that seals up tight. They stack neatly in your cabinet and in the refrigerator and best of all you can put them on the bottom rack of the dishwasher.
Thomas Pottery Bakeware & Serving Pieces
Cooking Tools*see disclosure below
Braun Hand Blender
Zyliss Garlic Press
Cuisinart Mandoline Slicer
Pyrex Glass Measuring Cup
Rubbermaid Storage Containers
Shopping Pantry List
2 Med. Zucchini
Med. Onion -2
1 sm. Red Onion or 6 green onions
Cucumber 2 large
Garlic - one head
Spanish - 2 cups
Diced Tomato 14.5 oz.
Mexican Style Corn 11 oz.
Chicken Broth 14.5 oz.
Garbanzo or Great Northern Beans 15 oz.
Cheddar Cheese 8 oz.
Parmesan Cheese 8 oz.
Parsley fresh or dried
Dill Fresh or dried
Chives fresh or use green onion tops
Salt and Pepper
All Purpose Flour
Cream of Tarter
I'd love to read how you use your bean pot. Click on the word comment below to leave a comment.
A special thank you to my sister, Wanda and my husband Scott for testing my recipes, editing my text and being my sounding board.
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