But, this is a super-easy meal for really cold evenings and I wanted to share it with you. The pork was in my doggie bag from a local bbq place and saved me oodles of time. I had placed the beans in water, the night before, and they were plumped and ready.
I pre-heated the solar oven (and, it's been cold here, in the low teens!) to 225F. Then, drained the beans and put them in a roasting pan that has a cover. In a large saucepan over med-high heat, combine the following ingredients: finely chopped pork; 1 medium onion, chopped coarsely; 1 medium-hot chili pepper, seeded and sliced finely; 1/2 tsp chopped hot chili pepper seeds, chopped very fine; 1/2 tsp carrot leaves, 1/4 tsp cumin, 1/2 tsp oregano, 1/2 tsp garlic granules, 1/2 tsp ground horseradish, 1/8 tsp ground black pepper, 2 tsps sugar or stevia. Blend together over med-high burner on stove, until mixture starts to bubble. Transfer to roasting pan, cover, and put in oven for 2-3 hours. Prepare rice and corn in last half hour. Serve.