Sun Baked Mixed Vegetarian Beans
2 cups mixed dried beans, picked over, rinsed, soaked overnight, and drained
2 onions, finely chopped
2 stalks celery, thinly sliced
2 carrots, peeled and thinly sliced
2 parsnips, peeled and thinly sliced
2 cloves garlic, minced
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon cracked black peppercorns
2 whole cloves
1 stick (about 2-inches) cinnamon
1 cup apple cider or juice
1 cup water
1/2 cup real maple syrup
2 tablespoons cornstarch
Set Sun Oven out to preheat.
In a large pot, combine the beans, onions, celery, carrots, parsnips, garlic, chili powder, salt, peppercorns, cloves, cinnamon, apple cider (or juice), water, and maple syrup. Cover and transfer to the Sun Oven. Cook until the largest beans are soft, 2 to 3 hours. Remove and discard the cinnamon stick (and the cloves if you can find them). In a small bowl, gradually whisk up to 1/4 cup of the bean cooking liquid into the cornstarch until smooth. Stir the cornstarch mixture into the beans in the pot.
Makes 8 servings.