Saturday, July 18, 2009
Solar Oven Pasta e Fagioli with Wine
Mayocoba beans are my new favorite. I had never heard of them, but they are a lot cheaper then the cannellini or cranberry beans I usually use. I decided to give them a try and was not disappointed. After soaking 1/2 lb. overnight I put them in the solar oven early this morning. By the time I got around to chopping the veggies for the soup's base the beans were cooked. If I had started the base at the same time as the beans the soup would have been ready by lunchtime but who wants to chop onions before breakfast? Once the base was done I combined everything in one pot, including the liquid the beans cooked in, and brought it to a slow boil to cook the pasta. All it needed was a touch of balsamic vinegar, a dusting of parmesan cheese, some chopped rosemary and a glass of wine.