You know that saying, “They just don’t make ’em like they used to?” I’m quite certain the person who coined it was talking about cookware. When my husband and I got married, we registered for a cookware set. After years of mismatched pots and pans, I was excited to get a matching set–a set that would last forever! And then, a few years later, finishes started wearing off and handles started loosening and that pricey set of pots that I figured would last decades was in need of replacement.
Rather than getting another semi-disposable set of cookware, we made the decision to buy investment pieces–we began replacing our pots and pans one-by-one with Le Creuset cookware. Le Creuset is a brand that does still make ’em like they used to–the same way they started making their products, back in 1925. And while Le Creuset is most certainly pricier than other brands, the difference is that Le Creuset is built to last a lifetime. It’s the type of cookware you pass down to your children; the cookware that becomes a family tradition.
It’s fitting, then, that Le Creuset has come out with a line of products called The Heritage Collection. I was sent a Heritage Bean Pot from this collection to try out in my kitchen. The stoneware bean pot is a modern recreation of a Le Creuset design from the 1930s. Like all Le Creuset products, it comes in a variety of beautiful colors and it’s oven, microwave, and dishwasher safe.
Although the bean pot is the perfect vessel for cooking soups and stews, I decided to see if it lived up to its name and test it on beans–Stout Baked Beans. The Le Creuset Heritage Bean Pot is ideal for making authentic baked beans (because if you make them on the stove, they are not baked!). Its round body ensures that heat is circulated evenly, while the narrow neck minimizes evaporation. Adding stout to these baked beans gives them a deep, rich flavor–rustic, just like the bean pot they were baked in.
Be sure to head over to my Facebook page, where I’m giving away a Le Creuset Heritage Bean Pot this week!
A rustic baked beans recipe that's perfect for making in the Le Creuset Heritage Bean Pot.
- 1 tbsp. olive oil
- 1 medium sweet onion (like Vidalia), diced
- 12 oz. stout beer
- 8 oz. tomato sauce
- 3/4 c. molasses
- 1/4 c. brown sugar
- 2 tbsp. soy sauce
- 1 tbsp. apple cider vinegar
- 1 tbsp. mustard powder
- 3-29 oz. cans navy beans, rinsed
- Preheat oven to 350 degrees.
- Heat olive oil in a large saucepan over medium heat. Add onions and cook, stirring often, until softened, 3-4 minutes. Add all remaining ingredients except beans and increase heat to high. Bring to a boil, then simmer for about 10 minutes on low heat, or until sauce has thickened. Remove from heat.
- Combine sauce and beans in bean pot (or covered casserole dish). Cover and bake in oven for one hour, or until beans have reached desired consistency.
Disclaimer: I received a Heritage Bean Pot from Le Creuset to facilitate this review, but all opinions are my own.