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

2 cans tuna, packed in water

1/4 cup oil

1 tablespoon red wine vinegar

salt and pepper to taste


Soak onion slices in a small bowl with water for 10 minutes. Drain and squeeze dry. Combine onions, beans, and tuna in a large serving bowl. Toss with oil, vinegar. Season with salt and pepper to taste.

Serve with crusty bread.

Makes 2 to 4 servings

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