Easy Bean Stew with Ham

New-Sun-Oven-200x300

Adding the olive oil just before serving gives this comforting stew a last minute flavor boost.

Sun Oven White Bean Stew with Ham and Bacon

Ingredients

2 (8-ounce) packages diced cooked ham

2 slices previously solar cooked bacon, chopped

1 onion, chopped

1 pound carrots, peeled and cut into 1/4-inch chunks

2 stalks celery, chopped

5 cups previously cooked white beans (cannellini, mayocoba, or navy)

1 (14-ounce) can chicken broth

1 tablespoon chopped fresh rosemary

1/2 teaspoon dried thyme

salt and pepper to taste

Olive oil for serving

Preparation

Set Sun Oven out to preheat.

In a large bowl, combine the ham, bacon, onion, carrots, and celery along with 3 cups of the beans. In a small bowl, use a fork to mash the remaining 2 cups of beans and add them to the pot. Stir in the chicken broth, rosemary, and thyme. Cover and transfer to the Sun Oven. Cook until the carrots are tender and the flavors have blended, 1 to 1 1/2 hours. Season to taste with salt and pepper. ladle into bowls and drizzle each serving with olive oil. Leftovers can be frozen for up to 1 month.

Makes 6 to 8 servings.

 

Solar Black-Eyed Pea Salad

cats and Sun Oven

As the weather heats up cold salads made with solar cooked ingredients will keep your kitchen cool and your belly full.

Refreshing Black-eyed Pea Salad

Ingredients

3 cups previously solar cooked black-eyed peas

2 roma tomatoes, seeded and chopped

1 red bell pepper, seeded and chopped

1 yellow bell pepper, seeded and chopped

1/2 red onion, thinly sliced

1 tablespoon chopped fresh flat-leaf parsley

3 tablespoons balsamic vinegar

2 tablespoons olive oil

salt and pepper to taste

Preparation

In a medium non-non metallic bowl, toss together the black-eyed peas, tomatoes, bell peppers, onion, and parsley. In a small bowl, whisk together the vinegar and oil; season with salt and pepper. Pour the vinegar mixture over the black-eyed peas. Toss to combine. Cover and refrigerate overnight or at least 8 hours.

Makes 8 servings.

Summer Solar Soup

fava_beans

This summery soup is made with fresh fava beans which are in season right now. It also makes use of those peppery radish leaves which all to often get tossed in to the compost bucket.

Fresh Fava Bean Soup

3 tablespoons olive oil

3 onions, thinly sliced

1 leek, white and light green parts only, sliced

3 pounds fresh fava beans

The leaves from a bunch of radishes

4 cloves garlic, minced

4 small new potatoes, peeled and diced

10 cups water

Salt and pepper to taste

Preparation

Set Sun Oven out to preheat.

In a large pot, combine the olive oil, onions, and leek. Cover and place in the Sun Oven until the onion have softened, about 20 minutes. While the onion mixture is cooking, shell the fava beans and thoroughly wash the radish leaves. Remove the pot from the Sun Oven (leave the oven out) and stir in the shelled fava beans, radish leaves, garlic, potatoes, and water. Season to taste with salt and pepper. Cover the pot and return the pot to the Sun Oven. Cook until the fava beans are tender, about 1 hour. Use an immersion blender to puree the soup in the pot. Serve with croutons or toasted bread.

Makes 6 to 8 servings.

Sun Oven Baked Bean Mix

Maple Beans

Buying beans in bulk saves money, but, it also means you might wind up with small amounts of various types in your pantry. This recipe is a tasty way to use them up.

Mixed Vegetarian Sun Baked Beans

Ingredients

2 cups mixed dried beans, picked over, rinsed, soaked overnight, and drained

2 onions, finely chopped

2 stalks celery, thinly sliced

2 carrots, peeled and thinly sliced

2 parsnips, peeled and thinly sliced

2 cloves garlic, minced

2 teaspoons chili powder

1 teaspoon salt

1 teaspoon cracked black peppercorns

2 whole cloves

1 stick (about 2-inches) cinnamon

1 cup apple cider or juice

1 cup water

1/2 cup real maple syrup

2 tablespoons cornstarch

Preparation

Set Sun Oven out to preheat.

In a large pot, combine the beans, onions, celery, carrots, parsnips, garlic, chili powder, salt, peppercorns, cloves, cinnamon, apple cider (or juice), water, and maple syrup. Cover and transfer to the Sun Oven. Cook until the largest beans are soft, 2 to 3 hours. Remove and discard the cinnamon stick (and the cloves if you can find them). In a small bowl, gradually whisk up to 1/4 cup of the bean cooking liquid into the cornstarch until smooth. Stir the cornstarch mixture into the beans in the pot.

Makes 8 servings.

 

 

Solar Simmered Black Bean Soup

Black Bean Soup

 

A solar cooked hearty bean soup always makes for a good dinner.

Sun Oven Cuban Black Bean Soup

Ingredients

1 pound dried black beans, picked over, rinsed, soaked overnight, and drained

12 cups water

1/3 cup olive oil

3 onions, finely chopped

1 bell pepper, chopped

6 cloves garlic, minced

1 teaspoon dried thyme

1/2 teaspoon dried oregano

1 bay leaf

4 teaspoons red wine vinegar

1/4 teaspoon ground cumin

salt and pepper to taste

Sour cream for serving (optional)

Preparation

Set Sun Oven out to preheat.

In a large soup pot, combine the drained beans and the water. Cover and cook in the Sun Oven until the beans are tender, 1 t0 1 1/2 hours. (Can be prepared 1 day ahead up to this point. Refrigerate beans in their cooking liquid and bring to room temperature before continuing) While the beans are cooking, heat the oil in a wide pot or skillet. Add the onions, bell pepper, and garlic. Cook the vegetables, stirring often, until just softened, about 3 minutes. Place 1 cup of the cooked beans (leave the Sun Oven out) in a blender or food processor and puree until smooth. Add the pureed beans to the vegetables; mix well. Return the bean and vegetable mixture to the soup pot along with the thyme, oregano, bay leaf, vinegar, cumin, salt, and pepper. Return the pot to the  Sun Oven and cook until the beans are very soft and the flavors have blended, about 1 hour. Remove bay leaf. Ladle soup into bowls and top with a dollop of sour cream if using.

Makes 8 servings.

Aromatic Indian Lentil Stew

cats and Sun Oven

Dal, a lentil or bean stew, is a staple throughout India, Nepal, and Pakistan. Like most bean dishes, it can easily be prepared in a Sun Oven.

Solar Dal

ingredients

2 tablespoons coconut oil or butter

1 onion, roughly chopped

2 cloves garlic

1 teaspoon peeled fresh ginger, minced

1 teaspoon ground coriander

1 teaspoon ground cumin

1 teaspoon turmeric

1/2 teaspoon ground cardamom

1/2 teaspoon dry mustard

1/4 teaspoon cayenne pepper

1/4 teaspoon allspice

1/2 cups dried brown lentils, picked over and rinsed

1 1/2 cups previously cooked red kidney beans

3 cups water

salt and pepper to taste

Preparation

Set Sun Oven out to preheat.

Heat the oil in a large pot over medium heat. Use a food processor or blender to puree the onion, garlic, and ginger. Add the onion mixture to the pot and cook, stirring often for about 3 minutes. Stir in the coriander, cumin, turmeric, cardamom, mustard, cayenne, and all spice. Add the lentils, kidney beans, and water. Stir well, cover, and transfer to the Sun Oven. Cook until the lentils are very soft, 45 minutes to 1 hour. Remove to cups of the dal from the pot, process it in a food processor or blender until smooth, and return it to the pot. Season to taste with salt and pepper. Serve over rice.

Makes 6 servings

Sun Oven Veggie Patties

S.P.B.B. Patties

If you use your Sun Oven to make big batches of basics like beans, rice, and potatoes you’ll always have good, solar cooked ingredients on hand. From there, the possibilities are endless.

Sweet Potato Black Bean Patties

(adapted for the Sun Oven from the Minimalist Baker)

Ingredients

1 cup previously cooked black beans, rinsed and drained

2 cups previously cooked sweet potato, mashed

1 – 1 1/2 cups previously cooked brown rice

1/2 cup finely ground nuts, walnuts, pecans, or almonds

5 green onions, finely chopped (about 1/2 cup)

2 1/2 teaspoons ground cumin

1 teaspoon smoked paprika

salt and pepper to taste

1 tablespoon brown sugar (optional)

Preparation

Set Sun Oven out to preheat. Line two baking racks with silicone mats or parchment paper.

In a large bowl, coarsely mash the beans leaving about 1/2 un-mashed. Stir in the sweet potato, 1 cup of the rice, the nuts, onions, cumin, paprika, salt, pepper and sugar (if using). If the mixture seems too moist add more rice or ground nuts. Form 12 patties and place them on the prepared baking racks. Bake in the Sun Oven until firm, about 45 minutes. Serve on slider buns or with a salad. Garnish with avocado, thinly sliced red onion, salsa, or spicy bbq sauce.

Makes 4 to 6 servings.

 

Black Bean and Sweet Potato Burritos

Burritos

The vegetable box I had delivered last week included a pound of fingerling sweet potatoes which are not one of my favorite things. This came as a bit of a surprise to me because when I initially read the contents my brain skipped over the word sweet – I was expecting regular fingerling potatoes which are one of my favorite things. In any case, these burritos were pretty good.

Sweet Potato Burritos

(adapted for the Sun Oven from Allrecipes.com)

Ingredients

1 pound sweet potatoes, peeled or scrubbed clean, cut into 1-inch chunks

2 tablespoons coconut oil or vegetable oil, divided’

1 teaspoon kosher salt

1/2 onion, finely chopped

1 clove garlic, minced

1 teaspoon ground cumin

2 teaspoons chili powder

pinch cayenne pepper

1 1/2 cups previously cooked black beans (or 1 15-ounce can drained), mashed

1 teaspoon mustard

1 tablespoon soy sauce

2 to 3 tablespoons water.

1/2 cup shredded Cheddar cheese

4 burrito size flour tortillas, warmed

Preparation

Set Sun Oven out to preheat. Spray a baking pan with cooking spray; set aside.

Melt 1 tablespoon of the coconut oil in a baking pan over medium heat. Remove from heat and add the sweet potatoes to the pan, tossing to coat. Sprinkle with salt, cover with another baking pan, and transfer to the Sun Oven. Bake until the potatoes are soft, about 45 minutes. Mash the potatoes in the pan with a fork; set aside. Leave the oven out.

Heat the remaining tablespoon of the oil in a skillet over medium-high heat. Add the onion and cook, stirring often, until softened, about 5 minutes. Stir in the garlic followed by the cumin, chili powder, and cayenne. Stir in the mashed beans, mustard, and soy sauce. Add water, a tablespoon at a time, to reach the consistency of refried beans. Removed from heat and let cool slightly.

Spread 1/4 of the mashed sweet potatoes in the center of a tortilla. Top with 1/4 of the beans and 1/4 of the cheese. Fold the tortilla into a burrito and place it, seam side down, in the prepared baking dish. Repeat with the remaining 3 tortillas. Transfer the baking pan to the Sun Oven and bake until the burritos are heated through, about 30 minutes.

 

 

Tuscan Style Farro Soup

Farro Bean Soup

This is a big batch of soup so you’re going to need a big pot. A stock pot works great. Make sure it fits in the Sun Oven before you start. You can remove the leveling tray if necessary, just be sure to set a trivet or rack on the floor of the cooking chamber to allow for air flow.

Kale and Cannellini Bean Soup

(adapted for the Sun Oven from Allrecipes.com)

Ingredients

3 cups previously cooked cannellini or other white beans with their cooking liquid

2 tablespoons olive oil

1 onion, finely chopped

3 carrots, finely chopped

3 stalks celery, finely chopped

2 clover garlic, minced

1 leek, white and light green parts only, thinly sliced

1 tablespoon dried thyme

1/4 teaspoon red pepper flakes

1 tablespoon tomato paste

1 cup farro

1 can (15-ounces) diced tomatoes

1 bunch kale stemmed and chopped

Salt and pepper to taste

Additional olive oil for serving

freshly grated Parmesan cheese

Preparation

Set Sun Oven out to preheat.

Drain the beans; reserving the cooking liquid. Place 1 1/2 cups of the beans with 1/2 cup of the cooking liquid into the bowl of a food processor and pulse until smooth; set aside.

In a large soup pot, heat the oil over medium heat. Add the onion, carrots, celery, garlic, and leek. Cook, stirring occasionally, until softened; about 5 minutes. Stir in the thyme and red pepper flakes then the tomato paste. Add the farro, diced tomatoes, remaining beans, and kale. Add enough water to the bean cooking liquid to measure 3 cups. Pour the water into the pot and stir to combine all the ingredients. Cover and transfer to the Sun Oven. Cook until the farro is tender, 1 to 1 1/2 hours. Ladle into bowls. Drizzle each serving with olive oil and sprinkle with cheese.

Makes 6 servings.

 

Bean and Bacon Solar Soup

Bacon Bean Soup

I’ve recently started saving the rendered fat from my solar cooked bacon and am always on the look out for ways to use it. If you don’t have any on hand, double the amount of olive oil in this recipe. The soup will still be good; just a little less bacony. Any type of white bean will also work, but my favorite is the Mayocoba (also know as Peruano or Canario).

Bacon Bean Soup

Ingredients

1 pound dried Mayocoba beans (or other white bean), picked over, rinsed, and soaked overnight

1 tablespoon olive oil

1 onion, finely chopped

1 carrot, finely chopped

2 celery stalks, finely chopped

2 cloves garlic, minced

2 tablespoons tomato paste

2 tablespoons rendered bacon fat

2 teaspoons chopped fresh rosemary

1 1/2-inch thick slice salt pork

8 cups chicken broth

salt and pepper to taste

Crumbled cooked bacon for serving (optional)

Preparation

Set Sun Oven out to preheat.

Heat the oil in a Dutch oven over medium-high heat. Add the onion, celery, and carrot. Cook, stirring often, until softened, about 5 minutes. Stir in the garlic, tomato paste, bacon fat, and rosemary. Add the salt pork, drained beans, and chicken broth. Cover and transfer to the Sun Oven. Cook until the beans are soft, 1 1/2 to 2 hours. Remove and discard the salt pork. Season to taste with salt and pepper. Ladle into bowls and sprinkle crumbled bacon on each serving (if using).

Makes 12 servings.

 

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