This is a great recipe that is loaded with fiber and is very low fat. I
would add a few seasonings (salt free)to pep it up a bit. I would use
garlic powder and maybe a salt free adobo seasoning. This picks up better
flavor as it sets. I couldn't find cranberry beans so I used pinto beans
instead and they worked well.

Cranberry Beans With Rice and Cabbage

1 tablespoon olive oil
1/2 cup chopped onions
1/2 head green cabbage, thinly shredded
3 1/2 cups vegetable stock
2 cups dried cranberry beans
1 cup medium-grain arborio rice
salt to taste
freshly ground black pepper

Rinse the beans well and soak them overnight in about 3 times their volume
of water. Drain the soaked beans, rinse and cover generously in fresh
water; simmer over medium-low heat until tender. Add a pinch of salt
toward the end of the cooking process. In a large saucepan, heat the olive
oil over low heat. Add the chopped onions and cook, stirring occasionally,
until they are translucent, about 5 minutes. Stir in the shredded cabbage,
1 cup of the stock and a pinch of salt. Cover the saucepan and cook over
medium-low heat for about 20 minutes. Stir in the beans and the remaining
2 1/2 cups of the stock and bring to a simmer. Add the rice and salt to
taste. Reduce the heat to low, cover and cook until the rice is tender and
most of the stock has been absorbed, about 15 to 20 minutes. (Add a little
more water or stock if needed.) Sprinkle with pepper and serve.



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