Bob H - 2-8-2007 at 01:52 PM
We just returned from a few days in Ensenada where I purchased an "Olla de Barro" (clay bean pot w/lid, size #3)...
Couple questions...
1. How do I break it in? Someone told me I should soak it for six hours before first use and to not turn up the flame past medium.
2. What is a good recipe for home made frejoles? (Now this should be interesting)
Gracias,
Bob H
Capt. George - 2-8-2007 at 02:01 PM
I can only suggest what to do "after" you use the pot and sample the end result................
If you feel any rumblings, stick your ass out the window and hang on to your curtains!!!!
DENNIS - 2-8-2007 at 02:03 PM
I dont know how you break it in but I do know you should break it into pieces and buy a large crock-pot. Those ollas are more trouble than they're
worth. I bought one and drank a twelve-pak while trying to figure out how to plug it in.
Im not into tradition in my kitchen. Im into efficiency. I even have a tiled floor instead of the traditional dirt.
Sacrilege, huh.
DanO - 2-8-2007 at 02:16 PM
Don't know about the pot, but I like the recipe simple -- beans, their soaking water, coarsely chopped onion, salt to taste and a sprinkle of chopped
or dried epazote (helps with the gas, if you think that gas is a bad thing).
Warning
The Gull - 2-8-2007 at 04:29 PM
Don't use the soaking water. Change to fresh water and add some Beano to survive the musical fruit impacts.
Good Frijoles - not frejoles - require lard, water and salt. Adding anything is a matter of taste and preferences.
A pressure cooker will be a good alternative to that lovely pot you bought. Put that clay pot on a shelf for display.
DENNIS - 2-8-2007 at 04:58 PM
Gas? What's wrong with Gas?
If you ever wanted to control a crowd, you know..a feeling of power, just bust off a quiet one in the elavator at the VA, or any other fine place.
Then, watch the elavator empty out at the next floor.
That, is fun.
Paulina - 2-8-2007 at 05:10 PM
My dad Herman also adds a ham hock and fresh garlic cloves to his beans.
Oso - 2-8-2007 at 06:08 PM
Is the olla glazed? Glazed pottery from Mexico is a major source of lead poisoning. Many swear that beans cooked in a clay pot taste better. That
could be due to the sweetness from the lead in the glaze...
tuna stick - 2-8-2007 at 07:19 PM
Yeah,used the pressure cooker many times for frjioles,usually left the house,in case the relief valve got plugged and blew! Smoked ham hock,yeah mmmm
good. Also,pinch of baking soda is 'sposed to help with the gas,but never noticed any difference.
bajabound2005 - 2-8-2007 at 07:24 PM
Yes, the pressure cooker! I've just rediscovered mine after it was in storage for months! I swear I've used in more in the last month than in the
last 8 years!. I LOVE that thing! Pintos were tender (must admit, I did do the overnight soak first) in 8, yes count them EIGHT minutes in the
pressure cooker. What I want to know is, has anyone tried tamales in a pressure cooker? Seems it would work and cut the cooking time WAY down.
DENNIS - 2-8-2007 at 07:29 PM
Im sure it would depend on what the tamale [tamal] is loaded with.
bajabound2005 - 2-8-2007 at 07:42 PM
Well, Dennis, as you know my tamales are solamente carne, but now that you've opened up the tamale door...Dennis makes PEANUT BUTTER AND JELLY
TAMALES! I was going to keep that a secret but since he opened the door - he must now post the recipe!
DENNIS - 2-8-2007 at 07:54 PM
OK, BB....... I owe you one
Recipe is simple
Go through all the tedious steps to make standard tamales but, when the time comes to add the traditional filling, grab your jars of Skippys and
Smuckers and spread a generous amount of each onto the masa, roll, fold and steam.
Believe me, They're good. Next time I'm going to try PB and Banana.
bajabound2005 - 2-8-2007 at 08:59 PM
Yup, it has to be good; strawberry jelly (jam, preserves...whatever you want to call it?)
Capt. George - 2-9-2007 at 04:17 AM
DENNIS
tried that many times at the VA, no one noticed? A lot of strange people there, including me!
Personally I like to steam my beans....it just makes me feel warm all over.
After steaming them, I wash them in a solution of Balzamic Vinegar (very imortant if you're feeding the yuppie crowd) dry them, then let them sit for
a day and a half. At that point I wrap them in a terry cloth towel (preferrably a brownish color) them I drive back and forth over them with my F-350
for 19 minutes and wallah! refried beans.
Oh, use regular street tires, the off road tread simply bruises your beans.
Good Luck!
Let me know if you like them.... Chef Boy-r-Dee
DENNIS - 2-9-2007 at 07:34 AM
George --
Yeah .......... What is that about refried beans? As far as I know, they arn't even fried once.
Oso - 2-9-2007 at 08:43 AM
Actually, Frijoles Refritos are NOT "re-fried beans". Common gringo translation mistake. The "re" does not mean "again", it is a superlative prefix
meaning "very". Although I suppose you can fry them as many times as you like, they are most commonly prepared by boiling once, then frying once...
but thoroughly...
Mexitron - 2-9-2007 at 08:45 AM
Peanut Butter and Jelly Burritos were a mainstay for my college years--use warmed flour tortillas...not too bad as I recall.
DENNIS - 2-9-2007 at 08:53 AM
Not too bad?
More than likely excellent.
Dennis
Baja Bernie - 2-9-2007 at 10:52 AM
Try peanut butter, papas, and raisins.................you'll love it.
Cypress - 2-9-2007 at 12:09 PM
Think maybe frijoles are made from "pinto beans", planted some once, they where sort of a large string bean. 
About the gas? Boil the beans till they
don't bubble anymore. They're gonna produce bubbles(gas) in the pot or in your
gut.
Bob H - 2-10-2007 at 11:46 AM
Thanks for all the tips (and humor).
Bob H
Capt. George - 2-10-2007 at 12:15 PM
hey Bob H
wasn't worth a hill of beans, was it????