Donabe, Flameware, Chinese Clay Pots, and Bean Pots: Combine a 4:1 ratio of cool water and cooked white rice to fill the pot halfway. Set the pot over medium-low heat, bring it to a simmer, and ...

Stir 1 cup of the red chile sauce into beans. (Reserve any remaining chile sauce for another use). Cover and cook over low, scraping bottom of pot occasionally, until flavors meld, about 30 minutes.

Some days, mostly on weekends, when I want the flavor of a long-cooked bean dish, I’ll use a clay pot meant for just that, and I bake at 250 or 300 degrees for a few hours.