Refried beans can be tasty and healthy if they’re made with olive oil and sunshine. Use them for quesadillas, tacos, or huevos rancheros.

Sun Oven Vegetarian Refried Beans


1 1/2 Tablespoons olive oil

1 onion, finely chopped

5 cups solar cooked pinto beans (recipe follows)

salt to taste

1 cup liquid from cooked beans

Optional: chopped cilantro, minced green chiles


Set Sun Oven out to preheat.

In a large pot combine the oil and the onions, cook, uncovered, in the Sun Oven until the onion softens, about 15 minutes. Add the beans and their liquid, season to taste with salt, cover and let simmer until the beans get a little mushy, for drier beans add less liquid. Remove pot from the Sun Oven and stir in the cilantro and chiles if using. Using a potato masher mash the beans to the desired consistency, leave some whole.

Makes 8 to 10 servings.

Sun Oven Pinto Beans


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

1 onion, peeled and cut in half

5 cloves garlic, peeled

6 sprigs of cilantro


Set Sun Oven out to preheat.

Put the drained beans in a large pot and add enough water to cover by about 2 inches. Add onion, garlic, and cilantro sprigs. Cover and let simmer in the Sun Oven until the beans are tender, 1 1/2 to 2 hours. Remove and discard the onion and cilantro sprigs. Beans and their liquid can be stored in a refrigerator in a covered container for up to 4 days.

Makes about 5 cups.

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