Menu

• Three-Bean Baked Beans
• Shredded Romaine Lettuce
• Grated Cheese
• Fresh Kiwi
• Steamed Basmati Rice

Preparation Notes

Prepare a large pot of beans on the weekend to have on hand throughout the week. Pack them for lunch with a whole wheat grain (rice, cous cous, bulghar), a fruit, and some greens for a delicious winter treat.

Prepare the three-bean baked beans. (We used the Boston Slow-Baked Beans recipe on page 96 of the Linda McCartney On Tour cookbook. We used pinto, black, and garbanzo beans instead of navy because that's what we had on hand.)

Chop the romaine lettuce.

Grate the cheese.

Slice the kiwi.

Steam the basmati rice. (Pictured here: half whole grain and half white.)