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December 05, 2009

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Debi

Peruanos have become one of my favorite beans. Although I love most all beans. I am a big mollettes fan, although I don't do the cheese as I am lactose intolerant. I love the idea of the egg on top, definitly looks like a fabulous breakfast.

Thanks

Tom

I cook red beans 20 min & black beans 30 min in a pressure cooker & they're just like those cooked in an olla.

Rhiana Jorgecuvas

MMM! I love this post. I'm going to make this tonight!

Bill

This is a really great information. I'm wondering if a clay pot can be used on an electric stove? When I cook beans in my cast iron saucepan, I need to turn the heat on full high at first in order to get the water to boil - then I can turn it down. Can I do this with a clay pot?
Sincere Thanks...

invierta proyectos

I really love mexican food...

Let It Help

just love the way Mexicans cook their delicacies, its really worth eating.

Jenn4242

Hi! This is a great post, and I definitely learned more about frijol and frijoles than I ever knew before. Just to add to the conversation, the main reason for soaking beans from a nutritional perspective is to help them begin to germinate so they can be more easily assimilated by the body. A bean is a seed, and with the right conditions it will sprout into a new plant. All grains and legumes should be soaked before cooking to make them easier to digest. Epazote seems like the perfect herb for beans; adding flavor and decreasing flatulence is always desirable when you are working with frijol! Another thing that works beautifully to break down the gas-inducing oligosaccharides in beans is sea vegetables (I like to use kombu). You simply add a strip into the pot of cooking frijol, and remove before eating. It imparts a great deal of micronutrients and minerals into them as well.

Ruthie G

I loved reading your article. The peruano is absolutely my favorite bean and I have never met a bean that I didn't like. I didn't know that it was pretty available in my area and went back to the store where I bought mine and bought every bag...haha they are common here now.

Susan in Seattle

These look wonderful! Can you actually put clay pots on a direct flame without the pot breaking?

Hi Susan...yes, you can. I used a heat diffuser, though, to give a more even simmer. Cristina

maria

although we eat a lot of beans in greece, i would say that your range is more colourful than our own (ours is slightly more limited)

Alance

Thank you for your wonderful recipe for frijoles refritos. I've been in Mexico for 10 months, and this is the first time I've made my own frijoles. What a wonderful sense of accomplishment and taste, along with some huevos revueltos and a little hamburger meat and a slice of avocado. Yum!

John Spence

I was told that soaking the beans was to reduce the chance of flatulence. I boil the dry beans for ten minutes, put a lid on it and let it cool to room temp, drain, refill with fresh water and start cookin'. I'm looking for a recipe for frijoles charos. I had some at the wedding of my landlords daughter and everyone loved the frijoles. Sadly, the caters didn't have a restaurant and didn't want to share the recipe.

Erika

This post has made me so hungry and longing for my abuelita's frijoles negros. I never knew that about "frijol" vs. "frijoles" or about the origin of the name...or that I could freeze cooked beans! I always learn something new about my beloved country from your blog. Thank you!

Lesley

I just ate lunch -- white bean soup, no less -- and this post made me hungry again! Thanks for all the great information. I'm eager to try out your frijoles refritos recipe, and the molletes.

Billie

I want a clay bean pot just like yours. I saw you prepare these beans but I'm glad that now I have the recipe in hand. Thanks

docsconz

Thank you for this post, Christina. I love frijoles refritos. Your breakfast looks particularly tempting. I think I will put up a pot of beans right now!

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