The bacon adds flavor to this rich soup but can be omitted for a vegetarian version. It’s added after the beans have been cooking for a while and I often forget. I like  it either way.

Sun Oven Cuban Black Bean Soup


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

5 cups water

1 large onion, diced

3 celery stalks, diced

4 cloves garlic, minced

1 jalapeño pepper, seeded and diced

1 tablespoon paprika

2 teaspoons ground cumin

2 teaspoons dried oregano

1 teaspoon ground coriander

2 strips bacon (optional)

2 tablespoons red wine vinegar

salt and pepper to taste


Set Global Sun Oven out to preheat.

Combine first 10 ingredients (beans through coriander) in a large pot; cover and cook in Sun Oven until beans start to soften, about 1 hour. Place bacon on top of bean mixture and continue to cook in Sun Oven until beans are cooked, about another hour. Remove pot from Sun Oven; discard bacon. Purée 4 cups of the soup in a food processor or blender. Add puréed soup to remaining soup. Stir in vinegar; season with salt and pepper.

Makes 6 to 8 servings.

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