Serves 4-6

Ingredients:

• 3/4 cup dried cranberry beans
• 2 Cups Arborio Rice
• 2 tbs. olive oil
• 1tsp cup salt
• 1/4 cup lemon juice
• 1/4 cup capers, drained
• 3/4 cup sundried tomotoes (in oil), drained and chopped.
• 1/4 cup flat-leafy parsley, chopped
• 1/4 cup olive oil for finishing salad 
• Freshly ground pepper
•  

Directions:

1. Sort beans and soak over night in bowl using 3 times as much water as beans. 
2. The next morning, rince beans with cold water. 
3. Put beans in sauce pan, cover with 2 inches of water and bring to a slow boil.
4. Reduce heat and simmer uncovered until tender. (35-45).
5. Wash rice throughly. 
6. In a pot place 2 tbsp. olive oil over medium heat; add onion and cook, stirring
7. frequently, until soft. 
8. Add rice and stir, until the grains become opague (3 minutes).
9. Add three cups of water and salt and stir gently until liquid comes to a boil. 
10. Cover tightly, lower heat and cook for 15 minutes. 
11. Turn rice out into large bowl to help it cool, gently
12. breaking any lumps. 
13. Add lemon juice and toss ligthly to mix.
14. Add Capers, Tomatoes, parsley and beans, 1/4 cup of
15. Olive oil and pepper and gently toss.

Enjoy!  

*Image courtesy Flickr creative commons.