As you may have read, I love cooking in clay pots. I also like slow cookers, pressure cookers, Le Cruset and pretty much anything technique for cooking beans. But my heart is with clay.  This pot is from Spain and I was lucky enough to get it because now the importer has stopped because of too much breakage. The pot is very heavy and it takes a good long while to heat up, but once it does, it stays hot for a long time.  As is my habit, I started with onion, garlic, olive oil and some Mexican oregano. I...