Wheat Berry and Bean Soup

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

Ingredients

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

Read more »

Solar Soup with Kale and Beans

Serve this soup with a nice crusty bread and a salad for a satisfying vegetarian meal.

Sun Oven Kale and Cannellini Soup

Ingredients

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)

Read more »

Beans Today, Soup Tomorrow

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 »

Solar Cooked Beans for Fried Bean Patties

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.

Read more »

Solar Cooked Beans

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

Ingredients

1/2 red onion, thinly sliced

3 cups cold or room temperature cooked cannellini beans

Read more »

More Sun Oven Soup

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

Ingredients

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

Read more »

Quick and Easy Solar Lunch

Huevos rancheros from the GSO make an easy to prepare, attractive lunch.

Solar Baked Huevos Rancheros

Ingredients

6 small corn tortillas

1 (16 oz) can refried beans

6 room temperature eggs

1/2 cup shredded cheddar cheese

green or red salsa

Preparation

Set Global Sun Oven out to preheat

Spray a six cup muffin pan with cooking spray.

Soften the tortillas one at a time by covering them with a paper towel and heating in the microwave for 10 to 20 seconds each. Place one corn tortilla in each muffin cup. Divide the beans among the cups and make a well in the middle of each one. Crack one egg into each well. Sprinkle with salt and pepper. Bake in GSO approx. 30 minutes. About 1 minute before eggs are cooked sprinkle cheese on each egg, continue cooking until cheese melts.

Carefully transfer huevos to plates. Top with green or red salsa.

Sun Oven Party Dip

Oven roasted garlic is delicious and the Global Sun Oven does a great job of bringing out its sweet and mellow flavor. Serve this garlicky dip with vegetable crudités and toasted French bread. The recipe calls for canned beans, but dry beans that have been cooked ahead of time work just as well.

Solar Garlic White Bean Dip

Ingredients

3 (15 oz cans) cannellini beans, drained and rinsed

1/2 cup water

1/2 cup freshly grated parmesan cheese

4 cloves garlic, thinly sliced

2 tablespoons olive oil

2 teaspoons dried sage

1 teaspoon dried oregano

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

3 tablespoons fresh lemon juice

1 teaspoon grated lemon zest

Preparation

Place Global Sun Oven out to preheat

Combine beans, water, cheese, garlic, oil, sage, oregano, salt, and pepper in a 5 to 6 quart pot. Cover and cook in GSO until garlic is browned, about 1 hour.

Add lemon juice and zest; coarsely mash with a potato masher until all the ingredients are blended. If mixture is too dry add warm water, 1 tablespoon at a time, until it becomes thick and spreadable.

So Easy Solar Sweet Potato Chili

Easy Sweet Potato Chili

Ingredients

1 table spoon olive oil

1 medium onion, chopped

1 medium sweet potato, peeled and cubed

1 14 oz can Mexican stewed tomatoes

1 14 oz can kidney beans, drained and rinsed

1 teaspoon chipotle in adobo sauce (or chili powder to taste)

salt to taste

Garnish

cilantro, chopped

sour cream

Heat oil in a large dark sauce pan, add onion and cook until soft, about 5 minutes. Add next four ingredients, tomatoes through chipotle cover and place in GSO for approx. one hour or until glass door begins to steam up.

Garnish with cilantro and sour cream.

This recipe can be easily doubled, but you’ll need a really big pot. You might have to remove the leveling tray and place a cooling rack or a trivet on the floor of the GSO’s cooking chamber to get it to fit.

Italian Bean Soup from the Global Sun Oven

If you made the lamb shanks and beans from yesterday’s post you can use the reserved liquid, which I’m sure you refrigerated overnight, to make Pasta Fagioli. If not you can use any kind of broth you have on hand. This soup can be made entirely in the Global Sun Oven if you’re going to eat it right away, if not you may have to do the final step – cooking the pasta in the soup – on the stove to keep the pasta from getting soggy.

Pasta e Fagioli

Ingredients

2 tablespoons olive oil

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

1 clove garlic, minced

1 carrot, finely chopped

1 stalk celery, finely chopped

1 14 oz can petite diced tomatoes

reserved liquid from lamb shanks and beans, fat removed, plus additional water to make 4 cups total, or 4 cups broth

1 14 oz can cannellini beans, drained (or 2 cups left over beans for lamb shank recipe)

1  cup short pasta, ditalini, shells, or gobetti

1 tablespoon freshly chopped rosemary

1 tablespoon balsamic vinegar

freshly grated parmesan cheese

Preparation

Set Global Sun Oven® out to preheat

Combine olive oil, leek, garlic, carrot, and tomatoes in a large dutch oven. Cover, place in GSO and cook until vegetables soften, approx. 40 minutes. Add reserved liquid or broth and beans and continue cooking in GSO until heated through and simmering. Stir in pasta and cook until ‘al dente’, 10 to 20 minutes depending on type of pasta used.

Remove from GSO, stir in rosemary and balsamic vinegar. Season to taste with salt and pepper. Ladle into bowls. Flavor with a drizzle of olive oil and grated cheese.

Make 4 servings

corin