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


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


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.


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