One Way to Cook those Survival Beans

 

In the spirit of storing the foods that you eat, and eating the foods that you store, lets have a quick look at the bean situation. For those that may have a reserve stock of dry beans, be it 20 pounds, 100 pounds, or whatever… how many of you actually eat some of your stock, or better yet, practice trying to eat those dry beans without any electricity.

One way to cook those beans is in a solar oven. We use our Global Sun Oven quite often throughout the year and we enjoy the exceptional flavors that result from this method of cooking.

Today I whipped up an order of beans, which we’ll be having for dinner tonight along with some rice and chicken, and some of Lauren’s secret recipe.

I was in charge of cooking the beans – so I thought I would share how simple it is to deal with.

Guess what… I didn’t even soak them overnight. I have found that it’s not necessary, and no problem when using a solar oven.

Here is the simple recipe that I used today, prior to the secret sauce of other goodies that Lauren will add to the mix later.

1 Cup Pinto Beans
6 Cups Water (enough to cover the beans by at least 1 to 2 inches)
1 tsp Chile Powder
1 Clove Chopped Garlic
1 tsp Oil (to keep from boiling over)

(There is a seemingly unlimited number of recipes for adding ingredients to enhance the flavor)

Place the pot in the solar oven, cover, and forget about it for awhile.
Depending on the efficiency of your solar oven, your timing may vary.

Check once in a while to be sure that the beans are still covered with water. This shouldn’t be a problem in a typical solar oven, especially if the pot is covered.

Using my particular solar oven, the beans cooked perfectly in 3 hours.

In a survival situation, a solar oven will save your butt when it comes to cooking, so long as the sun is shining! Otherwise, use Plan-B to make your heat…

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