Until you get obsessive, a normal pot is fine for beans. Once you start down that slippery slope, you'll want several different pots for different beans and different cuisines. I refuse to tell you how many pots, metal or clay, I own. You would lose respect for me and question my sanity. But I will introduce you to my favorite pot.
The first reason I love the pot so much is that it was a gift from my Mexican business partners Yunuen and Gabriel. They got it from Lourdes in the Mixteca region of Puebla, near Oaxaca. It's perfect for one pound of beans, although normally I cook half a pound at a time. The round rump encourages the circulation of moisture and the neck is wide enough to allow some evaporation for a rich, delicious pot liquor but not so wide that you constantly have to add water while cooking. The lid doubles as a spoon holder and a bean bowl. You only need it bring the liquid up to a good rapid boil and then you cook without it on a low heat. It's almost magical.
This is Lourdes' mother, prepping the clay for Lourdes to do her thing.The other amazing aspect of this pot is that it's unglazed. After the firing, the mother burnishes the entire pot with stones that have been handed down for generations, creating a glossy finish. I asked Paula Wolfert about this and she thinks it might help with the strength. The best benefit is that there is no lead danger since there is no glaze.
I've said this before but I get such a kick out of thinking that a pot starts here and ends up on my stovetop in Napa. last fall, we started importing the pots and selling them at our store here in Napa. Apparently Lourdes felt this was a terrible waste of time because she just couldn't believe that the North Americans would really use them. She was sure we ate out of cans, if we ate beans at all. When we told we sold out within a month she about fainted. I just love breaking stereotypes on both sides of the border.
We have the pots in our store here in Napa but if you're out of the area, you can also get them at online at Bram cookware, along with dozens of other bean pots and clay-cookware.
I especially look forward to any information and photographs about traditional pottery related to cooking and your experience in using them. This one is a great story. Thanks. I’ll have to visit.
Robert H. (potter in N. CA.)
Very interested in getting one of these bean pots. Question: Can it be used on a Jenn-air type electric stove?
Steve, you know i got one of these for Doug and wanted to do the same for my brother, but now they are OUT OF STOCK at bramcookware.com
Good for you. Sucks for me 🙂
any idea when they will be available again?
thanks,
kathy
We got our bean pot (and beans) today! We called the neighbors over to see. It was a sensation—especially when we told them about Steve’s ties to Senath. Unfortunately we didn’t start curing it until about 5 o’clock so looks like we will be up late waiting for the water to evaporate. Can’t wait to cook in it. Thanks, Susan and Linda. We had a great time visiting with you and appreciate the suggestions you had for places to eat. Steve & Freddi Sokoloff (Kennett, Missouri)
Hi Steve,
My pot(s)(some are gifts) came today. Noticed that you used some sort of ringed trivet to set the pots in/on at the table. The bottom of the pot is flat, but so tiny (IMHO) compared to the rest of the pot, that I worry about it tipping while at the table. Any hints on where to get those table trivets to help stabilize the pot?
Thanks, Anna
Hello i wish to get this pot and first saw it on bram website. Can i use this in the oven? I wish to make a Moroccan tangia in it.
Just received one of these gorgeous bean pots. Must it be cured before I use it? If so, how does one cure it?
Didn’t it come with an instruction card? I’m sorry about that. Please contact customer service and they’ll send you one.