I don't know what "GAL" is. I'm guessing your bean pot is a Mexican olla, based on your post in the taco thread.
Clean the pot thoroughly. Put it in a sink full of water, and let it soak -- ideally overnight, but no less than four hours, to saturate the pot. Some people soak for twenty four hours, allow it to air dry and call it cured.
If it's "Spanish clay," it can survive direct fire. If it survive direct fire, it's "Spanish clay." Fill the pot with water, bring the water to the boil, and reduce until there's no more than a quarter pot left. Allow the pot to cool. It's cured.
If it can't survive direct fire, and your initial soak was less than 24 hours, there are a few ways to cure it. Soak the pot again, inside and out, for 15 minutes. You can then either rub the interior of the pot with oil, rub a couple of whole cloves of garlic around the bottom and the walls, throw them in the pot, bake at around 325 for an hour and let cool. Or, fill the bottom with a couple of cups of milk, coat the inside walls with milk, bake at around 325 for a couple of hours, and let cool. The milk supposedly makes the clay stronger.
Always thoroughly wet the olla inside and out, before exposing it to heat.
I usually start clay pots in a cold or warm oven, and allow them to come to temp slowly.
Hope this helps,