I was lucky to recently receive a really nice solar cooker from a family friend. Apparently it had been sitting in her garage for a while, and I was happy to take it off of her hands.
The model is called an SOS Sport. It is a box style cooker with a black interior and clear, insulated lid. It also has a removable reflector to help concentrate the light in the box. The reflector is helpful, but I’ve seen the temperature get up to nearly 200 degrees without it during the middle of the day. It came with two round 3 quart pots, so it can cook up quite a lot of food.
Summer is here and it is nice and sunny in Southern California. And way too hot to turn on an oven. So I am embarking on a summer of solar cooking fun. I’ve made a few peach cobblers in the solar cooker, but mostly I use it to cook beans.
I love beans. They are inexpensive, hearty and filling. I keep my pantry stocked with at least two or three different types of dried beans and lentils at all times. I’m usually away all day at work and too exhausted at the end of the day to do much cooking.
I often slump into a chair in the garden at the end of the day, gazing at the veritable cornucopia of vegetables before me, wishing someone would harvest them and make me dinner.
The solar cooker is perfect for someone like me because I can load it up in the morning, leave it all day, and when I come home I have a great meal hot and ready. So it is kind of like a crock pot or slow cooker, just using solar energy instead of electricity. I’ve made a lot of black beans in it, but I’ve also used it to cook pintos, adzukis, mung beans and white beans. I usually grab a sprig of an herb or a bay leaf from the garden to throw in the pot.
Here is what I made today:
Solar Powered Navy Beans
2 cups navy beans
a handful of celery leaves
5 garlic cloves, whole
1/4 cup pickled red onion (just sliced red onion soaked overnight in white wine vinegar- delicious with everything)
Lots of water- maybe 4-5 cups
You want to make sure to use plenty of water. Beans absorb a lot of water as they rehydrate and the solar cooker looses some moisture as it cooks. So err on the side of extra water.
I’m not much of one for measuring. The great thing about making beans, soups and stews is you can add a pinch of this and a sprig of that and adjust the flavoring as you go. It is very forgiving.
I put the pot in the solar cooker around 10 a.m. and got home around 6 p.m. The pot was still nice and warm but not too hot. The beans were the perfect eating temperature. I had a lovely dinner and I’ll have leftovers for several days. I love easy meals. I’m going car camping next week and I’m thinking of taking the solar cooker with me. I think I’ll try a vegetarian chili for the camping trip. I’ll let you know how it turns out.