possible bean pot

[BullRunBear]

Our ancient 4 quart crock pot finally bought the farm but the heavy earthenware insert is in perfect condition. I was about to throw out the whole thing when it occurred to me that the insert would make a good bean pot, like we discussed here a few months ago.

Any reason I can't use the insert in a slow oven? (NOT on the stove top.) I have a baked bean recipe that calls for overnight cooking at low temps. I could use cast iron but keep hearing that earthenware pots are better. (I'm also thinking of Indian meal pudding as we called it years ago in New England.)

If nothing else, I assume I can use the insert for home made sauerkraut or similar fermented veggies.

Jeff

 

[George]

I used to bake a lot of bread and one of my favorites was a no-knead recipe. I took the composition handle of the crockpot crock glass lid off and replaced it with a plain nut and bolt, used the crock and lid to bake bread in, several times. Perfect pan for the job. I baked it in a conventional oven at 425F, never had a problem.



It would make a very good bean pot.

Spence

 

[pondoro]

I was about to lament the plastic handle on the lid but Spence solved that problem. Yes it will work. I saved our last crock because it perfectly fit the new slow cooker. It is a spare in case the new one gets dropped. But you have a very practical idea.

 

[coloradoclyde]

Low and slow is the key......The older the dried beans are the longer they take to cook... I think most people under cook their beans which is why they don't like them....

Irrc the original; Boston baked beans where cooked from 24-48 hours....

I'm a fan of bean burritos....But hated refried beans......Until I started making my own......now I hooked...I make my own burritos and freeze them...Had one for supper..... :grin: I also grew the beans....and the onions....

 

[satx78247]

Fwiw, I've used the ceramic insert & Pyrex lid for baking for about a decade. - It was once the "insert" from a DEAD 6-liter crock-pot.

Works FINE in the oven for a LOT of different baked dishes, including my late great-aunt's WONDERFUL hot-tamale pie, which has cornmeal mush on top.
(YEP, I finally found her recipe, hand-written on a 5x7" index card & squirreled away in the bottom of a kitchen drawer. It had "gotten lost" under the drawer lining. = WOO HOO!!!)

yours, satx

 

[Brokennock]

Would love to see that recipe if you'd be so kind and generous to indulge us.

 

[satx78247]

I'll think on it. = It's supposed to be a family secret.
(IF I give it away my kid sister will be mad as H.)

yours, satx

 

[coloradoclyde]

Secrets eventually die with their keepers.....that's the whole point of them....

It's also how our history disappears....

 

[BullRunBear]

Many thanks for the reassurance about using the pot and especially to Spence about making the lid usable. I figured on using foil or an old plate but the original lid would be better. I've come across several no-knead bread recipes. Now to experiment. :hatsoff:

Jeff

 

[coloradoclyde]

Here's a good no knead recipe...

https://youtu.be/13Ah9ES2yTU


Also the lid is very important for both beans and bread....Many second hand/ thrift stores have boxes of old lids....you can probably find one if you look.

 

[satx78247]

While what you say is TRUE, I really don't want to start a war with my kid sister over a recipe, as I have to at least try to get along with her.

yours, satx

 

[BullRunBear]

"Low and slow is the key"

Definitely. Part of asking about using the earthenware insert and growing interest in cast iron cooking is how it lends itself to long, slow cooking times. The wife and I are finding more recipes that benefit from that approach. Baked beans, Indian meal pudding (I recall that took around six hours), a brined pork butt that cooks for a good eight hours and turns an inexpensive cut of meat into ambrosia, and stews of course. We don't get quite the same flavor from a slow cooker, not sure why.

This approach would have been difficult when we both worked but it does great now that we're retired. And while we're comfortable enough financially, we make a game out of making healthy and delicious food from inexpensive ingredients like homemade kraut, Greek yogurt and so forth. The recipes mentioned in this thread are part of that. It's fun and leaves more cash for hobbies. :grin:

Jeff

 

[George]

Many thanks for the reassurance about using the pot and especially to Spence about making the lid usable. I figured on using foil or an old plate but the original lid would be better.

My crockpot is still functioning, so I switch back and forth with the lid handle and the bolt, takes only a minute and works 100%.

If you are interested in no-knead breads, check out this channel on YouTube. I've baked a lot of them using his method and it works, is dead simple. Start with the basic ones.

artisanbreadwithstev

Spence

 

[nhmoose]

Secrets eventually die with their keepers.....that's the whole point of them....

It's also how our history disappears....

And in a lot of cases keeps you out of the hangman's noose.

 

[BullRunBear]

Good golly, Spence. Have you watched those videos? Do you realize how dangerous they are? :shocked2: The bread looks delicious and it's in the so-easy-even-I-can-do-it style of baking. And he has recipes for whole wheat and rye breads. Such audacity!

Looking forward to trying it. Thanks for the suggestion.

Jeff

 

[fleener]

keeping a recipe secret is a puzzle to me. Unless you are the a commercial venture.

It is an honor to have someone want a recipe.

Fleener

 

[coloradoclyde]

artisanbreadwithstev

Spence

Hey!...I like his videos.... :thumbsup:

 

[coloradoclyde]

Secrets eventually die with their keepers.....that's the whole point of them....

It's also how our history disappears....

And in a lot of cases keeps you out of the hangman's noose.

before anyone gets excited....What I meant was.....Look at Townsends cooking videos.....sure he has lots of recipes... but, that is not even close to everything people ate...When we look back we can only see what those who decided to write down left us....

 

[satx78247]

Fwiw, I agree, though I really don't think that telling anyone is worth a huge fight with my sister.

I also have a pair of recipes from a famous New Orleans Creole place that requested me to sign a non-disclosure agreement, whewn the chef showed me his "tricks".
(Since I wanted to keep eating there a few times a month,I signed.)

yours, satx

 

[George]

The bread looks delicious and it's in the so-easy-even-I-can-do-it style of baking. And he has recipes for whole wheat and rye breads. Such audacity!

Be advised, if you like making bread you'll get hooked. I've tried quite a few of his recipes and not a one has let me down.

Spence