Mexican · IV The Method
Los Frijoles: Bean Cooking and the Olla de Barro
I
Origin
Beans (frijoles) — the complementary protein to corn in the Mesoamerican diet — have been cultivated in Mexico for at least 7,000 years. The Mexican tradition of cooking beans in a clay pot (olla de barro) from cold water with epazote is the foundational legume technique of the Americas, and the technical reasons for each element (cold start, clay pot, epazote, no salt until done) are documented in Mexican culinary sources.
II
Description
The complete frijoles de olla technique.
III
The Thread
—Brazilian feijão (same clay pot bean tradition — different bean varieties), Middle Eastern ful medames (same slow-cooked fava bean tradition), Indian dal (same cold-start legume cooking — different ar
IV
Flavour Context
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Pillars V — VII
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