Introduction to Cooking Beans
If you’ve ever opened a can of beans and thought it was the only way to get protein on the table fast, you’re not alone. Most people grew up thinking canned beans were the best option. However, the truth is that canned beans are bland, mushy, and not as digestible as freshly cooked beans.
The Benefits of Cooking Beans in Clay
Cooking beans in pure clay is simpler, faster, and more flavorful than you think. Whether you’re preparing a pot of lentils, a spicy chickpea curry, or hearty summer baked beans, the secret to delicious beans is in the pot, not just the seasoning. At Miriam’s Earthen Cookware, they use primary clay that is pure, unglazed, and rich in nutrients. This type of clay gently heats food from all sides, preserving its original texture and nutrition while also oxygenating the food throughout the cooking process.
Why Clay is Better than Metal
When you cook beans and legumes in clay pots, you get several benefits, including:
- Beans that are soft yet structured, never mushy or broken
- Deep, rich flavor even without heavy seasoning
- Easier digestion without added enzymes or soaking
- Nutrient retention, especially minerals like zinc, magnesium, and iron
- Zero metal interaction, which often causes bitterness and bloating
- Complete breaking down of antinutrients like lectins and phytic acid for easy and complete assimilation
The Myth of Soaking Beans
Many people believe that soaking beans for 8 to 24 hours before cooking is necessary to reduce gas, phytic acid, and cooking time. However, when beans are cooked in clay pots, the soaking step becomes unnecessary. The natural far-infrared heat and breathable walls of clay pots do the work of soaking and cooking simultaneously, resulting in beans that are just as soft and digestible without the planning ahead.
Summer Time Baked Beans
Canned baked beans have had their day, but a fresh, homemade version is packed with real flavor and none of the added syrups or gums. A perfect balance of sweet, smoky, and savory, with beans that melt in your mouth. To make this recipe, you can use a clay pot that is suitable for 2-4 servings or a larger pot for a crowd.
Choosing the Right Pot
Miriam’s cookware is 100% handcrafted in the USA from pure, primary clay. Never glazed, never treated with chemicals, and each small batch is tested for heavy metals. Every pot is made by hand, shaped with intention, and designed to last for years. If you’ve never tried beans in clay, you’re in for a revelation.
The Importance of Digestion
Let’s talk digestion. Many people avoid beans entirely because of how they feel afterward. But did you know that metal cookware may be to blame? The metal and other toxic ions interact with the natural oils and acids in legumes, resulting in harder textures, off-flavors, and bloating. Primary clay, on the other hand, supports the digestive process by gently oxygenating and mineralizing your food as it cooks.
Conclusion
Beans and legumes are the cornerstones of ancestral, plant-based, and budget-friendly diets. With the right pot, they become the stars of the table. Whether you’re meal-prepping chickpeas or making a cozy bowl of lentil soup, your cookware matters. So, ditch the can opener and discover what beans are really supposed to taste like. You don’t need fancy techniques or pre-soaking; you just need the right vessel. Browse handcrafted clay pots today and read the full recipe for Summer Time Baked Beans to get started on your bean-cooking journey.