The photo is of a Bulgarian Beanpot. The narrow mouth of the beanpot limits evaporation and loss of heat all while the deep, wide, thick walls allow for a long, slow cook. So this is not your typical “Boston Beanpot” which is a bit shorter. American baked beans are much different than Bulgarian style baked beans. A Bulgarian style baked beans would not include ingredients like mustard, maple syrup, brown sugar or ketchup, but would remain white. Bulgarian claypot cooking dates back to the Thracian Period.
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