The Sun Oven and backyard cookouts are a match made in heaven. Here are some links to a few of my favorite crowd-pleaser recipes. And don’t forget the corn on the cob. Just give it a good wash and put in in the cooking chamber unhusked next to, or on top of, whatever else is in there.
All these recipes can be made in advance. I usually make the pulled pork and the baked beans the day before since they can be easily reheated and kept warm in crock pots. That frees up the Sun Oven for the mac’n’cheese on the day of the cookout.
This recipe makes a big batch of soup. I use a stock pot. It’s too big to fit in the Sun Oven with the leveling tray in place, so I remove it and place a rack on the floor of the cooking chamber. This soup freezes well and goes great with the crunchy crackers I made yesterday.
Spicy Solar Black Bean Soup
1 tablespoon olive oil
1 large red onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
4 cloves garlic, minced
I like this simple recipe for baked beans that I found over at epicurious.com. It has a hint of maple syrup without being overly sweet. It goes great with pulled pork.
Solar Baked Beans
1 pound dry navy beans, picked over and rinsed
1/4 pound piece salt pork, rind discarded*
1 large onion, finely chopped
2 cloves garlic, chopped
Confit may be a way of preserving food, but the batch I made the other day is almost gone, so I didn’t get a chance to put it to the test. So far we’ve had it with pasta (twice), in egg sandwiches along with some of the bacon, and with tonight’s twist on a traditional Italian soup. I thought the bacon infused tomatoes would give a bit of an American flair, a sort of Pork ‘n’ Beans meets Pasta Fagioli.
Pasta Fagioli All’Americana
1 1/2 cups dried cranberry beans, picked over and rinsed
1 tablespoon extra-virgin olive oil, plus additional for serving
The pleasantly chewy texture of wheat berries makes them a refreshing alternative to rice or pasta in bean soups. I soak them overnight, but I’ve seen some recipes that skip that step. Get the wheat berries in the Sun Oven early so you’ll have plenty of time to make the soup.
Wheat Berry and Cranberry Bean Solar Soup
1 cup dried cranberry beans, picked over and rinsed
1 cup wheat berries
3 tablespoons extra-virgin olive oil
1 large onion, chopped
2 carrots, chopped
1 celery stalk, chopped
2 garlic cloves, chopped
Serve this soup with a nice crusty bread and a salad for a satisfying vegetarian meal.
Sun Oven Kale and Cannellini Soup
1 tablespoon extra-virgin olive oil
1 medium carrot, chopped
1 large stalk celery, chopped
3 1/2 cups cooking liquid from Solar Simmered Cannellini with Kale (room temperature)
These beans make a great side dish on their own, but be sure to set some aside (and save the cooking liquid) for a delicious soup later in the week. If you can’t find cannellini, any white bean will do. Same goes for the greens, curly kale can be substituted for the Tuscan.
Solar Simmered Cannellini with Kale
Ingredients Read more »
This is another hybrid recipe. Half solar and half traditionally cooked. Unlike most of my mixed cooking method dishes this one starts out in the Sun Oven, where the beans are cooked, and is finished up in a frying pan. The beans can be made ahead, while the sun’s shining. Don’t fry the patties until you’re ready to serve them.
The recipe is one from a collection of recipes that I cut out of Italian magazines over twenty years ago. I don’t use them very often, but always get a kick out of how they are written. Unlike American recipes with their precise measurements and detailed instructions, Italian recipes are more like the instructions you’d get from Grandma if you called her and asked how to make a family favorite.
When you get into the habit of using you Global Sun Oven on a regular basis you almost hate to see a sunny day go to waste. When I have my dinner covered I like to throw in a big pot of beans. Once cooked, store them in their cooking liquid. They’ll keep in the fridge for 3 or 4 days. I suppose you could freeze them; mine never last that long. Once you have cooked beans on hand, and cooked dried beans are so much better than canned, you’ll be able to create everything from dips to main dishes.
Bean and Tuna Salad
1/2 red onion, thinly sliced
3 cups cold or room temperature cooked cannellini beans
The potato and the onions give this soup a touch of sweetness that contrasts nicely with the tartness of the sour cream and the lime. It also freezes well for a quick, hearty, weekday lunch. If you plan ahead you can use cooked dried black beans instead of canned.
Sun Oven Black Bean and Sweet Potato Soup
1 tablespoon canola oil
2 medium onions, finely chopped
2 teaspoons ground coriander
1 teaspoon ground cumin
2 (14 oz each) cans black beans, rinsed and drained