Cooking times for dried beans can be very unpredictable. A lot depends on the age of the bean. A forgotten bag from who know’s when in the back of the cupboard will probably not cook as fast as the one you bought yesterday. That’s one of the reasons I like to precook mine and store them in the fridge or freezer. They keep well, in their own liquid, up to three days if refrigerated or 3 months if frozen. It’s also a good way to take advantage of a sunny day if your Sun Oven isn’t being used for something else. Don’t let the fact that you didn’t plan ahead by soaking them overnight stop you. They’ll need to cook a little longer but will taste just as good. Just follow a few simple steps and you’ll always have some on hand to be enjoyed on their own or in recipes.
1 – Put the beans in a large bowl or pot filled with water and pick out any shriveled or broken beans in addition to any pebbles.
2- Drain the beans in a colander and rinse well.
3 – Put the rinsed beans into a large pot and add enough water to cover by about 1 inch.
4 – Place a lid on the pot and cook in the Sun Oven; adding about 1 teaspoon salt per 1/2 pound of beans when they start to soften. Start checking after about 45 minutes of cooking
5 – Continue cooking until tender.
6 – Drain if serving immediately or store in covered containers in their cooking liquid.