Beans In A Clay Pot Recipes

CLAY-POT PINTO BEANS W/ CORN TORTILLAS

Steps:

• Dried beans soaked in water to cover generously for several hours or overnight.
• Drain soaked beans and place in a clay pot with 6 cups cold water (clay pot is optional, but beans seem to cook more evenly and have a richer taste when cooked in clay.
• Bring to a simmer slowly over moderately low heat, skimming any foam.
• Meanwhile, heat olive oil in a skillet over low heat.
• Add onion, bell pepper and garlic; saute until soft (about 15 minutes).
• When beans just begin to simmer, add sauteed vegetables and oregano. Cover, adjust heat to maintain a gentl bubble, and cook until the beans are tender, 1 hour or more.
• If additional liquid is needed, add boiling water.
• Season with salt and minced chipotle chile, if desired.
• Cool, then refrigerate overnight.
• Reheat the beans slowly. Divide among warm bowls, topping each portion with queso fresco and cilantro.
• Serve with hot tortillas.

FRIJOLES DE LA OLLA ("CLAY POT" BEANS)

Steps:

• Pick through the beans to remove any dirt or stones, then place in a large colander and rinse thoroughly. Transfer the beans to a large bowl, cover with 3 quarts of water, and soak overnight in the refrigerator.
• Drain the beans, reserving the liquid. Measure the liquid and add water, if needed, to make 2 1/2 quarts. Place the beans in a stockpot or large clay olla. Add the onion, garlic, oil or lard, and the reserved soaking liquid.
• Bring to a simmer, adjusting the heat to maintain a gentle simmer. Cover and cook, stirring occasionally, until the beans are tender, about 1 1/2 hours. Keep the beans covered with 1 inch of water as they cook, adding boiling water if needed. Remove the onion and garlic and season to taste with salt.