This twist on the traditional green bean casserole is ideal for solar cooking. The longer it cooks, the more meltingly delicious it gets.
Solar Stewed Green Beans
(adapted for the Sun Oven from Mark Bittman’s Holiday Cooking)
1 1/2 pounds green beans, washed and trimmed
1/4 cup olive oil
1 onion, minced (about 1 cup)
1 can (14 1/2-ounce) diced tomatoes, drained or 1 cup peeled, seeded, and chopped fresh tomatoes
1/2 cup water
Salt and pepper to taste
1 tablespoon freshly squeezed lemon juice
Set Sun Oven out to preheat.
Toss all the ingredients in an oven-to-table deep casserole dish or large pot. Cover and cook in the Sun Oven until the beans are very soft and the flavors have blended, at least 1 1/2 half hours.
Makes 4 to 6 servings.