Peter Pots Pottery 3 Quart Bean Pot

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The traditional way to cook dried beans—soaking then baking them in a clay pot—is also the best, and the Peter Pots Pottery Bean Pot guarantees that your beans will cook up tender and soft. They’ve been handcrafting high-fired stoneware in New England since 1948, and their molded clay crocks are both durable and effective. The sloped neck of this attractive glazed pot helps the beans retain their liquids in a warm oven and cook slowly for an even and tender finished product. A securely fitting lid retains moisture without allowing pressure to build so the beans cook won’t dry out. Small handles on the sides make it easy to handle when hot, and the bean-shaped knob on the lid is a nice touch.

​ [/description-break] Specifications [/title]Dimensions: 2.5 quart capacity, about 7” tall with lid and 7.5″ diameter
Materials: Ceramic
Place of Origin: West Kingston, Rhode Island[/accordion] Care and Use [/title]Care: Safe to put in the oven and dishwasher. Do not use on the stovetop; the uneven heat can cause thermal shock. [/accordions-break]If English settlers had their way, New England baked beans would have been made with peas. [/banner_heading] But the pea seeds they packed originally to make stew with salted meat wouldn’t grow in the new environment, so indigenous beans became the replacement. The Puritans were not allowed to cook after sundown on the Sabbath, so beans were cooked all day on Saturday so they could be eaten that evening and into Sunday. Savory baked beans were common until the mid 1800s when molasses began to be added, and that version has since taken hold as the classic New England recipe.[/banner-text-break]This bean pot can be used for any recipe that requires the beans to be cooked from their dried form, for a long period at a low temperature. [/how-to-use-break]Safe to put in the oven and dishwasher. Do not use on the stovetop; the uneven heat can cause thermal shock.