Vegetarian Meal #1: Cranberry Beans with Pesto, Fire-Roasted Tomatoes and Brown Rice

 

I put about 3 cups of heirloom cranberry beans in my Le Creuset French Oven and filled until the water was about 3 inches above the dried beans. I added salt. I used the Russ Parsons method: I boiled, then put in the oven at 350 degrees. After an hour, I added a can of fire-roasted tomatoes. I put the beans back in the oven for another forty-five minutes. During this time, I made 3 cups of brown rice in the rice maker. 

After I took the beans out, I added about four tablespoons of pesto. I mixed the rice and beans and then shredded some organic pepper jack cheese. I had some broccoli on the side. For dessert I had several strawberries and a small glass of cold vanilla soy milk. It was one of the best lunches I’ve ever had.