I'm not taking you through a pictorial journey because the process is pretty much the same as so many of my other recipes and they would be redundant. When it's time for the actual cooking, you do want to preheat your solar oven to at least 225F.
Dried Bean Recipe:
Cover 1 cup dried 12-bean mixture with double the water in a saucepan. Add 1/2 tsp.salt, bring to a boil, turn off heat, cover and set aside for at least an hour or two, (or, cover dried beans with double the water and let sit overnight) until beans have absorbed most of the water and are doubled in size.Potato-Carrot Medley Ring:
Drain the beans and place in bottom of Dutch oven. Add enough chicken stock to cover the beans with at least an inch of liquid. Add one medium chopped onion, 1/2 tsp. salt, 1/4 tsp. black pepper, 1 Tbspn. tomato powder ; cover and bring to full simmer on top of stove. Transfer to solar oven and continue to simmer for 1-1/2 to 2 hours, or until beans are tender. This can be done the day before, too.
Pare two large sweet potatoes, six small red potatoes, three large carrots; cut into bite-sized chunks. In large saucepan over medium heat, fry 1/4 lb. bacon pieces (I cut strips crosswise for same-sized pieces). As bacon begins to brown, add one chopped medium onion and saute until bacon is brown and onion is transparent. Add potatoes and carrots.Conventional cooking: 7500 BTUs per dish. Solar cooking: FREE. I promise, this is all rolling eyes and gnashing teeth at the table, and good to the very last dab of juice. Enjoy.
In small bowl, mix together: 1 tsp. salt, 1/4 tsp. black pepper, 1/2 tsp. mild curry powder, 2 tsps. fresh chopped Basil, 2 Tbspns. flour; add to mixture in saucepan. Stir until everything is coated and flour begins to cook. Slowly add enough chicken stock to cover vegetables completely. Bring to full simmer; transfer to Dutch oven, cover, and place in solar oven to cook for 1-1/2 hours or until all liquid is absorbed. Return to saucepan placed over med-high heat. When potatoes start to brown on bottom, add 2 Tbspns. white wine vinegar, 1/4 cup red wine, and 1 Tbspn. orange zest, and continue to let potatoes brown. When dark enough but not burnt, turn mixture over to brown on other side.
Create a 'ring' of potato mixture on plate and fill with 12-bean mixture. Add a cross of fresh red bell pepper for garni.