Serves: 5
Total Calories: 105
Set Sun Oven out to preheat.
Combine beans, water, onion, bell pepper, garlic, chipotle peppers, and cumin in a large pot. Add enough water to cover the beans by about 2 inches. Place a lid on the pot and transfer to the Sun Oven. Cook until beans are tender, 1 1/2 to 2 hours. Season to taste with salt and pepper. Stir in cilantro and lime juice.
Using a slotted spoon reserve 3 cups of the bean mixture. Store this in an airtight container for up to 3 days in the refrigerator.
Slightly mash remaining beans to thicken the soup. Ladle into bowls and top with sour cream, tomato and green onions.
This Sun Oven Vegetarian Back Bean Soup recipe is from the Sun Oven Cooking Cookbook. Download this Cookbook today.
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