With a little planning you can enjoy solar cooked meals even on cloudy days. Set aside some of the beans from this soup for lunch on a rainy day.
Sun Oven Vegetarian Back Bean Soup
1 pound dried black beans, picked over, rinsed, soaked overnight and drained
1 large onion, finely chopped
1 red bell pepper, chopped
6 cloves garlic, minced
1 tablespoon canned chipotle peppers in adobo sauce, finely chopped
3 teaspoons ground cumin
salt and pepper to taste
1/4 cup fresh cilantro, chopped
2 tablespoons fresh lime juice
Sour cream, chopped tomato, and sliced green onions for garnish
Set Sun Oven out to preheat.
Combine beans, water, onion, bell pepper, garlic, chipotle peppers, and cumin in a large pot. Add enough water to cover the beans by about 2 inches. Place a lid on the pot and transfer to the Sun Oven. Cook until beans are tender, 1 1/2 to 2 hours. Season to taste with salt and pepper. Stir in cilantro and lime juice.
Using a slotted spoon reserve 3 cups of the bean mixture. Store in an airtight container for up to 3 days in the refrigerator.
Slightly mash remaining beans to thicken the soup. Ladle into bowls and top with sour cream, tomato and green onions.