New to cooking in clay? This basic bean-pot recipe is easily adapted to your tastes.
- 2½ cups (about 1 pound) dried pinto
- or bolita beans, rinsed, sorted
- 1 large onion, diced
- 4–5 large cloves garlic, minced
- 1 tablespoon olive oil
- ¼ cup diced salt pork or bacon
- 1 teaspoon dried epazote leaves, crumbled, or 1 bag chamomile tea (intact)
- 3 tablespoons mild or hot Chimayó
- red-chile powder
- 2 whole bay leaves
- 1½ teaspoons cumin powder
- 7–8 cups water or broth (beef, chicken,
- or vegetable)
- salt and pepper to taste
Serves 6–8
- Put all ingredients in bean pot and place on bottom rack of cold oven. (If you’re cooking in something other than a micaceous bean pot, put a lid on it.)
- Heat oven to 450 degrees and cook beans for 1½ hours.
- Carefully remove pot and check seasoning; add more if necessary, and return to hot oven. Reduce heat to 375 degrees and cook another 40 minutes or until tender.
- Remove pot from oven, re-season if necessary, cover, and let rest 10 minutes.
- Serve as side dish with fresh tortillas, crema Mexicana or sour cream, diced jalapeños, and crumbled cotija or grated asadero cheese.