Dried beans – so tasty, nutritious, inexpensive, and easy to cook. Not to mention their long shelf life. I always keep my pantry well stocked with several bags of them. They’d make their way to our dinner table more often if it weren’t for my forgetfulness. More times than I’d like to admit I find myself using inferior canned beans because I forgot to soak the dried ones over night. When I do remember I soak the whole bag, usually a pound, and use them over the next few days. I had plenty of black beans left over from yesterday’s Black Bean Burgers for a big pot of soup today.

After they’ve been soaked overnight, dried legumes can be cooked in a large pot with nothing more than enough unsalted water to cover them by about two inches but I like to add some flavor. Store the cooked beans in their cooking liquid in a covered container in the refrigerator for up to three days.

Sun Oven Basic Black Beans

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

1 onion, peeled and quartered

1 carrot, scrubbed and cut into 3 pieces

1 stalk celery, cut into 3 pieces

1 bay leaf

Preparation

Set Sun Oven out to preheat.

Put all the ingredients in a large pot and add enough water to cover the beans by two inches. Put a lid on the pot and cook the beans in the Sun Oven until tender, 1 1/2 to 2 hours. Remove and discard the onion, carrot, celery, and bay leaf.

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