Legume and grain sprouts combine wonderfully with solar cooking. You can take just about any bean (or pea, lentil, etc.) that is viable (that is, not heat processed or ancient/stale/rancid) and sprout it just a little bit, just enough so there's a little root starting to poke out. If you cook it at this point, it will still be very close to a dry bean in taste and texture (for example, your chili will still taste/feel like chili), but they will cook more quickly and be much easier to digest. Basically, in the process of waking up, the seed digests the part that gives some people trouble. Grains like wheat or barley sprouted the same way and also cook quicker and are easier to digest.