Serves: 5
Total Calories: 104

1 pound dried pinto bean, picked over, rinsed, soaked overnight, and drained.
1 onion, peeled and cut in half
5 cloves garlic, peeled
6 sprigs 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.

Nutritional Facts:

Serves: 5
Total Calories: 104
Calories from Fat: 0

More Recipes from the Sun Oven Cooking Cookbook:
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Easy Sweet Potato Chili
Lamb Shanks with Cannellini Beans
Pasta e Fagioli
Pasta Fagioli All'Americana
Solar Baked Beans
Solar Baked Huevos Rancheros
Solar Braised Chicken with Butternut Squash and White Beans
Pan Fried Solar Simmered Bean Patties
Solar Curried Split-Pea Soup
Solar Garlic White Bean Dip
Solar Simmered Cannellini with Kale
Solar Soup with Fresh Rosemary
Sun Oven Pinto Bean Chili with Sweet Potato
Sun Oven White Bean Chili
Spicy Solar Black Bean Soup
Sun Oven Black Bean and Sweet Potato Soup
Sun Oven Cuban Black Bean Soup
Sun Oven Fava Bean Hummus
Italian Style Beans
Sun Oven Kale and Cannellini Soup
Sun Oven Pinto Beans
Sun Oven Vegetarian Back Bean Soup
Solar Black Bean Chili with Butternut Squash and Swiss chard
Texas Caviar from the Sun Oven
Wheat Berry and Cranberry Bean Solar Soup