Whether you call it chili or soup this rich bean stew makes a great dinner on a cold night. The first step, sauteing the onion and garlic, can be done stove top or in the Sun Oven. Use a cast-iron Dutch oven if starting out on the stove or a light-weight metal pot if you want to make it entirely in the Sun Oven.
Sun Oven White Bean Chili
2 cups dried great northern or cannellini beans, picked over, rinsed, soaked overnight, and drained
1 tablespoon olive oil
1 white onion, chopped
4 cloves garlic, finely chopped
5 cups chicken broth or water
1 cup dry white wine
2 teaspoons cumin seeds
2 teaspoons coriander seeds
1 (4-ounce can) diced roasted green chilies
1 teaspoon dried Mexican oregano
1/2 cup heavy whipping cream
1 tablespoon fresh basil leaves, coarsely chopped
Salt and white pepper to taste
Set Sun Oven out to preheat.
Heat the oil in a large pot. Add the onion and sauté until lightly brown, about 10 minutes. Stir in the garlic and sauté for another few minutes. Grind the cumin and coriander seeds in a coffee mill or spice grinder and add them to the pan stirring well. Add the beans, broth, wine and chilies. Cover and transfer to the Sun Oven. Cook until the beans are tender, 1 1/2 to 2 hours. About 3o minutes before serving stir in the oregano, cream, and basil and season to taste with salt white pepper.
Makes 4 to 6 servings.