This stew is filling enough on its own but for a heartier meal add some grilled sausages. Either way, serve it with some good, crusty bread to soak up all the juices.
Sun Oven Bean and Bacon Stew
4 slices previously cooked bacon, chopped
3 cups previously cooked white beans, (Great Northern, Navy, Cannellini, or Mayocoba)
2 tablespoons bacon fat (or olive oil)
1 onion, chopped
3 carrots, diced
2 stalks celery, diced
2 cloves garlic, minced
1 (28-ounce) can diced tomatoes, with their juices
1 tablespoon tomato paste
1/2 cup broth, (chicken, vegetable, or beef)
1/4 cup white wine
2 bay leaves
1 teaspoon dried thyme
salt and pepper to taste
Set Sun Oven out to preheat.
Heat the bacon fat in a Dutch oven or large pot over medium-high heat. Add the onion, carrots, celery, and garlic. Cook until the vegetables begin to soften, about 5 minutes. Add the bacon, beans, tomatoes, tomato paste, broth, wine, bay leaves, and thyme. Season with salt and pepper. Stir to combine, cover and transfer to the Sun Oven. Cook until the vegetables are soft and the flavors have blended, about 2 hours. Remove and discard the bay leaves.
Makes 6 to 8 servings.