Tiffany Haney
Beans are a staple food in Mexico, where they are believed to have been first cultivated. They are part of the traditional trio planting of 'Las Tres Hermanas' (the three sisters). Before the existence of metal pots, beans were cooked in earthenware or clay pots over open fires. This traditional method of cooking beans is called frijoles de la olla, which translates to pot beans. Frijoles de la olla is typically made by cooking dried beans over slow heat, and it serves as the basis for many other Mexican bean dishes.
| Characteristics | Values |
|---|---|
| Type of cookware | Clay pots, cazuelas |
| Preparation | Soak overnight, rinse, add water |
| Ingredients | Beans, water, salt, garlic, onion, epazote |
| Cooking method | Slow cooking over open fire |
| Cooking time | 1.5-2 hours |
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What You'll Learn
Clay pots were used to cook beans over open fires
Clay pots, also known as cazuelas, were used to cook beans over open fires in Mexico before the introduction of metal pots. This traditional method imparts a rustic, earthy flavour to the beans.
Cazuelas are made from fine clay and are crafted by hand in the semi-desert region of the Mexican state of Hidalgo. They are beautiful, sturdy, and can be used over a gas or electric stove, in the oven, microwave, or even directly over an open flame. The narrow top and wide bottom of the clay pot allow the beans to cook evenly.
When using a clay pot, it is important to slowly adjust the temperature to avoid drastic changes in temperature. The pot should be heated gradually until hot and allowed to cool to room temperature before washing or storing. It should not be placed on a cold surface when hot, and only wooden utensils should be used to avoid scratching the surface.
Clay pots are still used today in Mexico, adding an authentic flavour and ambience to the table. They are an essential tool for Mexican cuisine, often used to prepare and serve traditional dishes such as stews and casseroles.
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Beans were cooked until soft, with water added as needed
Frijoles de la olla, or "pot beans", is a traditional Mexican dish that is typically cooked in a clay pot, adding a rustic flavour to the beans. This method of cooking beans is believed to date back to pre-Columbian times, when indigenous people in what is now Mexico cooked beans over open fires using clay pots.
To cook frijoles de la olla, dried beans are used, and the cooking process involves simmering the beans until they are soft, adding water as needed. The basic recipe calls for dried beans, water, salt, and garlic. The beans used can vary depending on personal preference, but common choices include pinto, black, kidney, peruano, flor de mayo, frijol bayo, or even romano beans.
It is recommended to soak the beans overnight before cooking to soften them and allow for more even cooking. After discarding the soaking liquid, the beans are rinsed and then added to the pot with water. The pot should have enough water to cover the beans, and it is important to ensure that there is always enough water in the pot during the cooking process, adding boiling water as needed.
The cooking time for beans can vary, typically ranging from one and a half to two hours, but it may take longer depending on the type and freshness of the beans. The beans are cooked until they can be easily smashed between your thumb and forefinger. It is important to avoid adding salt too early in the cooking process, as this can prevent the beans from becoming completely soft. Instead, salt is added towards the end when the beans are nearly fully cooked, allowing them to absorb the salt and become more flavourful.
By following these steps and maintaining a steady supply of water in the pot, the beans will cook until soft and tender, creating a delicious and fundamental dish in authentic Mexican cuisine.
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Salt was added towards the end of the cooking cycle
Frijoles de la olla, or "pot beans", is a traditional Mexican bean dish that is typically cooked in an earthenware or clay pot. This cooking method imparts a rustic flavour to the beans that cannot be replicated using metal pots.
Clay pots used for cooking beans in Mexico are known as cazuelas. They are handmade in the semi-desert region of the Mexican state of Hidalgo using fine clay. The pots are glazed inside and out, which makes them relatively easy to clean. However, they should not be washed in a dishwasher, but rather by hand with warm soapy water.
When cooking beans in a clay pot, it is important to ensure that the pot is slowly brought up to temperature. This is because clay pots should not be subjected to drastic changes in temperature. Therefore, the pot should be allowed to heat up slowly until it is hot, and it should be allowed to cool to room temperature before washing or storing.
When preparing frijoles de la olla, the beans are typically cooked until they are soft, which can take anywhere from one and a half to two hours or more, depending on the freshness and variety of the beans. It is important to ensure that there is always enough water in the pot, adding boiling water if necessary.
Salt is typically added towards the end of the cooking cycle. This is because adding salt too early can prevent the beans from becoming completely soft. By adding salt when the beans are nearly fully cooked, the beans are soft enough to absorb the salt, and they are still absorbing liquid, which will draw the salt into the beans and make them more flavourful.
In addition to salt, other ingredients commonly added to frijoles de la olla include garlic, onion, and epazote, a pungent Mexican herb that imparts a distinct taste.
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Beans were cooked with seasonings like onion, garlic, and chile pepper
Frijoles de la olla, or "pot beans", is a traditional Mexican dish that involves cooking beans in earthenware or clay pots. This cooking method adds a rustic flavour to the beans. Before metal pots were used, the Indigenous people of Mexico cooked beans in clay pots over open fires.
Today, there are many ways to cook beans with seasonings like onion, garlic, and chile pepper. One way is to sauté quartered onions, halved shallots, or smashed garlic cloves until soft/golden. Then, add ground chile and other spices, and sauté for another minute until fragrant. Next, add the beans and cover with water. Cook until the beans are tender, and then discard the aromatics and season with salt and pepper to taste.
Another method is to soak the beans overnight, drain and rinse them, and then cook them with the desired aromatics and seasonings. For example, you can cook beans with quartered onions, halved shallots, smashed garlic cloves, and ground chile. You can also add herbs like rosemary, thyme, sage, parsley, or cilantro.
Additionally, you can cook beans with onion, garlic, cumin, chile pepper, and salt. You can also add Mexican oregano and liquids like beer, chicken broth, or water. This recipe can be cooked in a pressure cooker for about 30 minutes.
Furthermore, you can cook beans with onion, garlic, tomatoes, bacon, chili powder, cumin, and garlic powder. This recipe can be cooked in a slow cooker for 10-12 hours or in an Instant Pot on high pressure for 30 minutes.
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Beans were stored in clay pots, not metal ones
Clay pots, or 'cazuelas', are an essential tool in Mexican cuisine, used to prepare and serve traditional dishes. They are widely used to cook 'frijoles de la olla' (literally "beans from the pot"), a fundamental dish in Mexican cuisine.
Indigenous people in what is now Mexico used clay pots to cook their beans over open fires. Clay pots are still used today to cook beans, adding a wonderful rustic flavour to the dish.
Clay pots are made from very fine clay and are used after slowly bringing water to the boil. They benefit from seasoning before their first use, which can be done by adding garlic cloves to the boiling water. The seasoning on the surface increases with use, adding its signature flavour to the beans cooked in it. Over time, the clay pots even become naturally non-stick.
Clay pots should never be washed in a dishwasher. Instead, they should be washed by hand with warm soapy water. They should never be washed with metal or abrasive cleaners, and strongly scented soaps should be avoided as they can flavour the clay.
Cooked beans should not be stored in metal pots. Clay pots, on the other hand, can be used to store grains.
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Frequently asked questions
Clay pots were used to cook beans in Mexico before the use of metal pots.
Beans were cooked over an open fire in clay pots with plenty of water. They were cooked until soft, which could take up to 2 hours.
Various types of beans were cooked in clay pots, including pinto, black, kidney, pink, bayo, and cranberry beans.
